Moroccan kidney bean and butternut squash stew with couscous
This is a cozy one-pot Moroccan-style stew where kidney beans, chickpeas and cubed butternut squash simmer in a cumin, cinnamon and tomato broth with dried apricots, then get spooned over 5-minute couscous and finished with a lemony tahini drizzle and toasted almonds.
Published .
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Protein
- ~24 g
- The vegan swap
- Kidney beans and chickpeas take the place of the lamb or chicken you usually find in a tagine-style stew, soaking up the spiced broth and giving every bite some heft.
- Make ahead
- The stew keeps in the fridge for up to 4 days and tastes even better on day two. The tahini drizzle keeps for 5 days in a jar; loosen it with a splash of water. Make the couscous and toast the almonds fresh, or store them separately. Reheat the stew with a splash of broth.
Ingredients
Stew
Couscous
Tahini drizzle
To serve
How to make it
Soften the onion
Heat the olive oil in a large pot or deep skillet over medium heat. Add the onion and a pinch of salt and cook, stirring now and then, until soft and golden at the edges, about 5 minutes.
Bloom the spices
Stir in the garlic, tomato paste, cumin, paprika, cinnamon, ginger, cayenne and salt. Cook for 1 minute, stirring constantly, until the paste darkens a shade and everything smells toasty.
Simmer the squash
Add the squash, diced tomatoes, broth and apricots. Bring to a boil, then cover, lower the heat and simmer for 15 minutes.
Add the beans
Stir in the kidney beans and chickpeas and simmer uncovered for 8 to 10 minutes, until the squash is fork tender and the broth has thickened. Mash a few squash cubes against the side of the pot if you want it thicker.
Make the couscous
While the stew finishes, pour the boiling water over the couscous, salt and olive oil in a heatproof bowl. Cover with a plate and let it sit 5 minutes, then fluff with a fork.
Toast the almonds and whisk the tahini
Toast the sliced almonds in a dry skillet over medium heat, shaking often, until golden, 2 to 3 minutes. Watch them closely. They go from perfect to burnt fast. Meanwhile, whisk the tahini, lemon juice, salt and enough water to make a pourable sauce.
Finish and serve
Stir the spinach and lemon juice into the stew until the spinach wilts, about 1 minute. Taste and add salt or cayenne. Spoon over couscous, drizzle with tahini and top with almonds and herbs.
Why this works
Blooming the spices and tomato paste in oil before any liquid goes in wakes up their flavor and caramelizes the paste a bit, so the broth tastes deep and rounded instead of raw and dusty. The cinnamon and apricots lean into the squash’s natural sweetness, while cumin, ginger and cayenne keep it savory.
The squash gets a head start under a lid so it softens evenly, then the beans go in uncovered so the broth reduces and thickens. Some squash breaks down into the sauce on its own, giving you body without any cream. Lemon, spinach and a nutty tahini drizzle at the very end keep the finish bright and rich at the same time.
Tips
- Short on time? Grab a bag of pre-cut butternut squash and skip the peeling entirely.
- Got ras el hanout or harissa in the pantry? Swap in 2 tsp ras el hanout for the cumin, paprika, cinnamon and ginger, or stir in a spoonful of harissa for heat.
- Dried apricots too sweet for you? Use golden raisins or a handful of chopped green olives instead for a salty twist.
- Cut the squash into even cubes so it all cooks at the same rate.
- If the tahini seizes up and looks grainy when you add lemon, keep whisking in water a spoonful at a time. It will turn smooth.
Questions about this recipe
Can I use sweet potato instead of butternut squash?
Yes. Peeled sweet potato cubes work the same way and cook in about the same time. The stew will be a little sweeter, so a squeeze of extra lemon at the end balances it nicely.
What can I serve it with if I don't have couscous?
Rice, quinoa or warm flatbread all work well. Cook rice or quinoa while the squash simmers so everything lands at the same time.