The Recipe
squash and chickpea moroccan stew
COOK TIME : a few secondsPREP TIME : a few seconds
From Smitten Kitchen
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Ingredients
DESCRIPTION
No description provided.
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 (Aida recommended Cerignola)
- Steamed couscous, for serving (directions
- 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)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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