Squash and Chickpea Moroccan Stew

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 32 min
Prep: 15 min
Inactive Prep: --
Cook: 17 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 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
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Directions

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

Per serving based on 6 serving (analysis without garnishes): Calories 287; Total Fat 10.5 grams; Saturated Fat 2 grams; Protein 10 grams; Total Carbohydrate 41 grams; Sugar: 8 grams; Fiber 8 grams; Cholesterol 5 milligrams; Sodium 563 milligrams;

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