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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pan over medium heat and fry onion, garlic, and celery until softened.
Add cinnamon, turmeric, and ginger, and cook for a few minutes until fragrant.
Stir in lentils, tomatoes, chickpeas, parsley, and half the coriander, and cook on low heat for 10 minutes.
Add butternut squash and stock to the pan, cover, and simmer for roughly 30 minutes until squash is tender.
Add orzo for the last 10 minutes of cooking and stir occasionally.
Sprinkle with the remaining coriander before serving.
Serve and enjoy.
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Substitute orzo with kamut for a different texture.
Can I use a different type of squash?
Yes, you can substitute butternut squash with acorn or kabocha squash.
Is it possible to make this stew ahead of time?
Yes, this stew can be made ahead and reheated. The flavors will deepen over time.
Can I freeze the stew?
Yes, the stew freezes well. Just make sure to cool it completely before freezing.
What can I use instead of chickpeas?
You can use white beans or lentils as a substitute for chickpeas.
How can I make this stew spicier?
Add a pinch of cayenne pepper or a chopped chili for extra heat.
