Moroccan Stew with Butternut Squash and Chickpeas

Step 1

In a Dutch oven, warm olive oil over medium heat. Add squash, onion, carrots, and celery. Cook 10 minutes, stirring occasionally, until onions are translucent and vegetables are softening.

Step 2

Add garlic, curry powder, cinnamon, and pepper flakes. Cook, stirring constantly, one minute longer.

Step 3

Add kale, cook and stir until wilted slightly, about 3 minutes.

Step 4

Add diced tomatoes, broth, chickpeas and raisins. Season with salt and pepper. Turn heat up and bring mixture to a boil, then partially cover the pan, and simmer at low heat for about 20 minutes.

Step 5

Remove pot from heat, stir in orange juice. Taste and adjust seasoning. Add additional salt, pepper, or orange juice if desired.

Step 6

Serve with couscous or rice. Garnish with chopped cilantro and a dollop of yogurt, if desired.