Elevate your lunch routine with the vibrant flavors of Morocco! This Moroccan Chickpea and Squash Skillet combines warmth and comfort with a nutritious twist, making it perfect for brightening up weekday meals. Filled with spices and a hint of sweetness, it’s a dish that’ll make you feel right at home.

Why I Love This Recipe

I stumbled upon this recipe during a summer visit to a Moroccan market, where the fragrant spices and colorful produce spoke to my culinary soul. I appreciated how simple yet flavorful each element was. Cooking this dish reminds me of those sunny days, evoking the same uplifting feeling through each bite.

Why You’ll Love It Too

  • Quick and easy to prepare in just 20 minutes.
  • Uses only four main ingredients for a straightforward cooking experience.
  • Bursting with flavor that even picky eaters will savor.
  • Healthy, vegetarian, and suitable for meal prep.
  • Satisfying enough to keep you energized throughout the afternoon.

Ingredient Notes

• 1 cup coconut milk: Use full-fat for creaminess; try almond milk for a lighter version.
• 2 tablespoons harissa paste: Adds the iconic Moroccan heat; adjust to taste.
• 1 pound butternut squash: Peeled and diced; zucchini can be a good substitute.
• 1 cup canned chickpeas: Rinsed and drained; lentils work as a protein alternative.

Step-by-Step Instructions

  1. Step 1: In a large skillet, heat a bit of oil over medium heat.
  2. Add the diced butternut squash and sauté for about 5-7 minutes until slightly tender.
  3. Step 2: Stir in the harissa paste, mixing thoroughly to coat the squash with the spices.
  4. Cook for an additional 2 minutes.
  5. Step 3: Pour in the coconut milk and add the chickpeas.
  6. Stir to combine, and let simmer for 6-8 minutes until the squash is fully cooked and flavors meld together.

Things I’ve Learned

Avoid overcooking the squash to prevent it from becoming mushy. Store leftovers in an airtight container in the fridge and consume within 3 days. To reheat, simply warm on the stovetop or microwave. This dish can also be freeze-friendly; just allow it to cool completely before freezing in portions, and reheat when ready to enjoy.

FAQs

Q: Can I substitute harissa paste?

A: Absolutely

Q: Is this dish gluten-free?

A: Yes, it is naturally gluten-free, catering to various dietary needs

Q: Can I make it ahead?

A: Prepare the dish ahead of time and store it in the refrigerator for up to 3 days

Q: What else can I add?

A: For added nutrition, consider tossing in some spinach or kale right before serving

Four-Ingredient Moroccan Chickpea and Squash Skillet

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup coconut milk
  • 2 tablespoons harissa paste
  • 1 pound butternut squash
  • 1 cup canned chickpeas

Instructions

  1. In a large skillet, heat oil over medium heat. Add diced butternut squash and sauté for about 5-7 minutes until slightly tender.
  2. Stir in the harissa paste, mixing thoroughly to coat the squash. Cook for an additional 2 minutes.
  3. Pour in coconut milk and add chickpeas. Stir to combine, allowing it to simmer for 6-8 minutes until squash is fully cooked.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!