Moroccan Chickpea and Squash Stew | Recipe Cart

Ingredients

• 2 medium yellow onions
• 2 tablespoons sunflower or vegetable oil
• 2 medium stalks celery
• 4 cloves garlic
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3/4 cup dried split red lentils
• 1/4 teaspoon crumbled saffron strands
• 1 pinch granulated sugar
• 12 ounces butternut squash
• 8 dried apricots
• 1 (15-ounce) can chickpeas
• 1 (15-ounce) can or 1/2 (28-ounce) can whole tomatoes
• 2 1/2 to 3 cups low-sodium chicken or vegetable broth
• 1/4 cup uncooked white rice
• 3/4 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 1/4 medium bunch fresh cilantro
• 3 tablespoons olive oil
• Lemon juice
• Aleppo pepper or other red pepper flakes, for serving (optional)