Squash and Chickpea Moroccan Stew
Photo © Deb Perelman
- 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 (Aida recommended Cerignola)
- Steamed couscous, for serving (directions here and elsewhere on the web)
- Fresh cilantro leaves, roughly chopped, for garnish
- Toasted slivered almonds, for garnish
- Plain yogurt, for garnish
- Hot sauce of your choice (for serving)
- This recipe is vegetarian
- Produce
- Almonds, Toasted (1)
- Butternut squash, large (1 pound)
- Chickpeas, cooked (2 cups)
- Cilantro, Fresh leaves (1)
- Cumin, ground (2 teaspoons)
- Garlic (4 medium cloves)
- Preserved lemon (1/2)
- Red potatoes, large (3/4 pound)
- Tomatoes, with juices (1 (14-ounce) can)
- 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
- (3-inch) cinnamon stick (1)
- Olive oil (1 tablespoon)
- Saffron threads (1 Pinch)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Couscous (1)
- Dairy
- Butter, unsalted (1 tablespoon)
- Yogurt, Plain (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 7, 2009 (4 years ago).
26 people saved this recipe.
