Squash And Chickpea Moroccan Stew

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
188
FAT
20%
CHOL
2%
SOD
27%

Comments

Tasty, but the potatoes took MUCH longer than the recipe says. Added some kale for color/texture.
12245fa7186c   •  3 Dec   •  Report
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Ingredients for 8 servings

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

Fresh cilantro leaves, roughly chopped, for garnish

Toasted slivered almonds, for garnish

Plain yogurt, for garnish

Hot sauce of your choice (for serving)

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