Go Back
Print
moroccan inspired chili with chickpeas and quinoa

Moroccan Inspired Vegan Quinoa Chili

This simple, gluten free chili is perfect for meal prep and reduces food waste! Packed with chickpeas and quinoa make this a satisfying meal for lunch or dinner!

Course Main Course, Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 tablespoon olive oil extra virgin
  • 1 medium yellow onion chopped
  • 2 1lbs butternut squash peeled and chopped, makes about 2-3 cups
  • 1 tablespoon Ras el Hanout spice blend
  • 2 15 ounce cans diced tomatoes no salt added version
  • 2 15 ounce cans chickpeas, low sodium drained & rinsed
  • ¼ cup dried apricots, unsweetened chopped
  • ¾ cup quinoa uncooked
  • 2 cups water
  • 2-3 cups spinach leaves chopped, thawed if frozen

Instructions

  1. In a large pot, heat olive oil on medium heat. Add the onion and saute for 3 minutes to soften. Add the butternut squash and continue sauteeing for 3-5 minutes until onions are translucent.

  2. Next, add the Ras el Hanout spice and saute for an additional minute until aromatic. Stir in the remaining ingredients except the spinach. Cover and reduce heat to simmer; cook for 15 minutes.

  3. Toss in the spinach and continue simmering for 5 more minutes or until the quinoa and vegetables are soft.