Squash And Chickpea Moroccan Stew

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1 Tbsp. olive oil

1 medium yellow onion, small dice

4 medium garlic cloves, small dice

1/2 tsp. cinnamon

Freshly ground black pepper (to taste)

1/2 pound butternut squash (about 1/2 of medium sized squash), large dice

1 large red potato

2 cups low-sodium vegetable broth (chicken works too)

2 cups cooked chickpeas, drained and rinsed

1 (14-ounce) can diced tomatoes, with juices

Pinch of saffron threads (optional)

Steamed couscous, for serving

Toasted slivered almonds, for garnish

Hummus or yogurt, for garnish

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