Squash and Chickpea Moroccan Stew

Name: Squash and Chickpea Moroccan Stew
Prep time: 15 min
Cook time: 17 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 medium yellow onion, small dice; 4 medium cloves garlic, thinly sliced; 2 teaspoons ground cumin; 1 (3-inch) cinnamon stick; Salt and freshly ground black pepper; 1 pound butternut squash, large dice; 3/4 pound red potatoes, large dice; 2 cups low-sodium chicken or vegetable broth; 2 cups cooked chickpeas, drained; 1 (14-ounce) can diced tomatoes, with juices; Pinch saffron threads, optional; 1/2 preserved lemon, finely chopped; 1 cup brined green olives (recommend: Cerignola); Steamed couscous, for serving; Fresh cilantro leaves, roughly chopped, for garnish; Toasted slivered almonds, for garnish; Plain yogurt, for garnish

Squash and Chickpea Moroccan Stew was pinched from <a href="http://www.foodnetwork.com/recipes/aida-mollenkamp/squash-and-chickpea-moroccan-stew-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

•

1 tablespoon unsalted butter

•

1 tablespoon olive oil

•

1 medium yellow onion, small dice

•

4 medium cloves garlic, thinly sliced

•

2 teaspoons ground cumin

•

1 (3-inch) cinnamon stick

•

Salt and freshly ground black pepper

•

1 pound butternut squash, large dice

•

3/4 pound red potatoes, large dice

•

2 cups low-sodium chicken or vegetable broth

•

2 cups cooked chickpeas, drained

•

1 (14-ounce) can diced tomatoes, with juices

•

Pinch saffron threads, optional

•

1/2 preserved lemon, finely chopped

•

1 cup brined green olives (recommend: Cerignola)

•

Steamed couscous, for serving

•

Fresh cilantro leaves, roughly chopped, for garnish

•

Toasted slivered almonds, for garnish

•

Plain yogurt, for garnish

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes