I used Moroccan spice because I was making Moroccan Spiced Lamb Shoulder, so I created this Moroccan Butternut Squash Chana recipe (chana means chickpeas). I have included my recipe for Moroccan spice rub, but you can easily buy Moroccan spice or substitute Masala spice, both of which are readily available on-line. A great new recipe to go with lamb, a pork roast or roast turkey.

Moroccan Butternut Squash Chana

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Course: Sides
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Degree of Difficulty : Easy
Servings: 6 people
Tip : Curry leaves are not essential to the recipe but a wonderful addition if you can find them.

Ingredients 

  • 2-3 tbsp canola oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • I medium onion finely diced
  • 11-12 whole curry leaves
  • 5-7 garlic cloves grated
  • 2 tsp grated ginger
  • 2 tbsp Moroccan Spice Rub
  • 4 cups cubed butternut squash
  • 1 tbsp tomato puree
  • 1 cup chopped tomatoes
  • 1 15 oz can chickpeas
  • 1 cup water
  • 1 1/2 tsp brown sugar
  • 1-2 tsp lemon juice
  • 3-5 tbsp cilantro finely chopped

Instructions

Gather all ingredients before starting the recipe

  • Heat 2-3 tbsp canola oil in a deep sided skillet over medium high heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds and cook until the seeds start to pop.
  • Add I medium onion, finely chopped and 11-12 whole curry leaves and cook until the onions as are lightly browned, about 5 minutes.
  • Add 5-7 garlic cloves grated , 2 tsp grated ginger and 4 cups cubed butternut squash and mix to combine. Cover and cook for about 10 minutes stirring frequently.
  • Add 2 tbsp Moroccan Spice Rub, 1 tbsp tomato puree, 4 cups cubed butternut squash and 1 cup chopped tomatoes, mix to combine. Cover and cook for about 10 minutes.
  • Add 1 15 oz can chickpeas and stir to combine. Cook for about 5 minutes or until the squash is cooked and soft, then add 1 cup water and reduce by about half.
  • Add 1 1/2 tsp brown sugar, 1-2 tsp lemon juice and stir in 3-5 tbsp cilantro , chopped.

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