Moroccan chickpea and squash stew

Method

1. 01

   Rinse and drain the chickpeas

   Rinse the chickpeas, drain them well, and set them aside.

2. 02

   Prepare the aromatics and vegetables

   Slice the shallots and garlic, grate the ginger, dice the squash and pepper, and chop the dates.

3. 03

   Toast the cashews

   Dry-toast the cashews in the pot, then set them aside.

4. 04

   Bloom the spices with the shallots

   Heat the oil and fry the shallots, garlic, ginger, cumin, coriander, cinnamon and chili powder for a few minutes until fragrant.

5. 05

   Cover and simmer the stew

   Add the squash, pepper and chickpeas and fry for a few more minutes. Add the dates, tomatoes, maple syrup, salt and water, cover, and simmer for 15 to 20 minutes.

6. 06

   Make couscous and add the toppings

   Prepare the couscous according to the packet and remove the pomegranate seeds. Serve the stew hot with couscous, topped with cashews, parsley and pomegranate.