Recipe courtesy of Aida Mollenkamp
Print
Total:
32 min
Prep:
15 min
Cook:
17 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
32 min
Prep:
15 min
Cook:
17 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy

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

Directions

Watch how to make this recipe.

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.

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