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Moroccan vegetarian pumpkin stew

Tamara Willner
Written by

Tamara Willner

Reviewed by dietitian

Fiona Moncrieff

2 min read
Last updated September 2023

This richly-spiced dish of squash, tomatoes, and pulses is based on the traditional Moroccan recipe, harira.

Recipe: Moroccan vegetarian pumpkin stew

Prep and cooking time: 1 hour

Serves: 4


  • 300g pumpkin or butternut squash, peeled, deseeded, and diced
  • 2 tbsp olive oil
  • 2 onions, diced
  • 1 celery stalk, diced
  • 3 garlic cloves, finely diced or minced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground ginger
  • 100g red lentils
  • 1 x 400g tin chickpeas, rinsed and drained
  • 400ml tomato passata, no added sugar
  • 1 handful fresh parsley, finely sliced
  • 1 handful fresh coriander, roughly chopped
  • 1.2L vegetable stock
  • 2 dried bay leaves


  1. Cut the ends of the squash first, then peel the skin off with a knife or peeler. Slice it down the middle, and remove seeds with a spoon.
  2. Cut one half of the squash in half again, then into 1-2cm cubes. Save the other half for
    a recipe like pesto chicken and butternut squash salad.
  3. Heat 2 tbsp of oil in a large saucepan, over medium heat. Fry the onions and celery, until softened. Reduce the heat and add the garlic, turmeric, cumin, cinnamon, and ginger. Fry for a few more minutes.
  4. Add the lentils, chickpeas, passata, parsley, half the coriander, and a pinch of salt and pepper. Cook and simmer over low heat for 15mins.
  5. Prepare the squash or pumpkin, and cut it into small 1cm cubes.
  6. Add the squash or pumpkin to the pan, along with the stock and bay leaves. Stir to combine and simmer gently for a further 30mins.
  7. Serve and garnish with leftover coriander.

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