Squash & Chickpea Moroccan Stew

Squash & Chickpea Moroccan Stew


Like I said, I love squash.  And I love a recipe that can be prepared and cooked in 30 minutes.  I didn't serve this with couscous or rice, just put it in a bowl.  I really dug the cinnamon flavor in the dish.  I didn't have a cinnamon stick so I used a teaspoon of cinnamon instead.   (Those are olives in the picture.  I didn't even list them in the recipe because I didn't use them and didn't think I'd like them in there anyway.  But go ahead and throw 'em in, if you like.  What do I know?  I'm not Moroccan and therefore, probably have no business altering the recipe.


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
Steamed couscous, for serving
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish

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;