Moroccan Butternut Squash Chickpea Stew
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, small dice
- 4 cloves garlic, minced (it was supposed to be sliced, but I got a little mince happy)
- 2 tsps ground cumin
- 1 cinnamon stick, about 3-inches long
- salt
- black pepper, freshly ground
- 1 lb. butternut squash, large dice
- 3/4 lb. red potatoes, large dice
- 2 cups low-sodium chicken or vegetable broth
- 2 cups cooked chickpeas, drained
- 14 oz. diced tomatoes, with juices
- pinch saffron threads (optional)
- 1/2 preserved lemon, finely chopped
- 1 cup brined green olives
- cooked couscous
- fresh cilantro, chopped (for garnish)
- toasted slivered almonds (for garnish)
- plain yogurt (for garnish – I used Greek nonfat yogurt)
- hot sauce of your choice (for serving)
- This recipe is vegetarian
- Produce
- Almonds, toasted (1)
- Butternut squash, large (1 lb.)
- Chickpeas, cooked (2 cups)
- Cilantro, fresh (1)
- Cumin, ground (2 tsps)
- Garlic (4 cloves)
- Preserved lemon (1/2)
- Red potatoes, large (3/4 lb.)
- Tomatoes, with juices (14 oz.)
- Yellow onion, medium small (1)
- Canned Goods
- Chicken or vegetable broth, low-sodium (2 cups)
- Condiments
- Green olives, brined (1 cup)
- Hot sauce (1)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Cinnamon stick, about 3-inches long (1)
- Olive oil (1 tbsp)
- Saffron threads (1 pinch)
- Salt (1)
- Pasta & Grains
- Couscous, cooked (1)
- Dairy
- Butter, unsalted (1 tbsp)
- Yogurt, plain (1)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published December 7, 2011 (1 year ago).
51 people saved this recipe.
