Moroccan Spiced Butternut Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
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- Serves
- 6
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- Calories
- 349
A sweet and spiced stew packed full of chickpeas, butternut squash, olives and apricots. Serve with cous-cous and finish with chopped parsley and toasted flaked almonds.
recipe updated 29 May 2025
Ingredients
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- Garlic clove
- 3
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- Shallot
- 4
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- Tinned tomatoes
- 800 g
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- Butternut squash
- 400 g
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- Dried apricots
- 150 g
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- Tinned chickpeas
- 400 g
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- Fresh parsley
- as needed
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- Flaked almonds
- as needed
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- Oil
- 2 tablespoons
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- Ground cumin
- 2 teaspoons
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- Ground coriander
- 2 teaspoons
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- Cayenne pepper
- 1 ½ teaspoons
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- Allspice
- 1 ½ teaspoons
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- Ground sumac
- 1 ½ teaspoons
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- Ground ginger
- 1 teaspoon
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- Ground cloves
- ½ teaspoon
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- Salt
- 1 teaspoon
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- Black pepper
- 1 teaspoon
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- Tomato purée
- 2 tablespoons
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- Water
- 400 g
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- Brown sugar
- 1 tablespoon
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- Kalamata olives
- 100 g
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 120°C, Stir 1
- Then add garlic clove and shallot to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
- Then add ground cumin, ground coriander, cayenne pepper, allspice, ground sumac, ground ginger, ground cloves, salt and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 1 min, 120°C, Stir 1
- Then add tomato purée, tinned tomatoes, water and brown sugar to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thick - 5 min, 120°C, Stir 1
- Then add butternut squash to the Cooking Chef XL Bowl
- Cook with splashguard fitted until tender - 20 min, 120°C, Stir 2
- Then add dried apricots, kalamata olives and tinned chickpeas to the Cooking Chef XL Bowl
- Cook with splashguard fitted until cooked through - 5 min, 105°C, Stir 2
- Then garnish with fresh parsley and flaked almonds
- Serve