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Squash and Chickpea Moroccan Stew
i have not had a chance to try this yet. from ask aida's "light & healthy" episode. you can substitute veggie stock for the chicken stock to make this recipe vegetarian, and of course you can opt not to use the yogurt to make it vegan as well. :)
complex18 ingredients9 preparation steps
Ingredients
- unsalted butter
- olive oil
- yellow onion
- garlic cloves
- ground cumin
- cinnamon sticks
- salt & freshly ground black pepper
- butternut squash
- red potatoes
- low sodium chicken broth
- chickpeas
- diced tomatoes
- saffron thread
- preserved lemon
- green olives in brine
- couscous
- fresh cilantro leaves
- slivered almonds
Preparation
- 1heat butter and olive oil in a 3- to 4-quart dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat
- 2when oil shimmers , add onion , garlic , cumin , and cinnamon , and season with salt and freshly ground black pepper
- 3cook , stirring occasionally , until spices are aromatic and onions are soft and translucent , about 5 minutes
- 4add squash and potatoes , season with salt and freshly ground black pepper , stir to coat , and cook until just tender , about 3 minutes
- 5add broth , chickpeas , tomatoes and their juices , and saffron , if using
- 6bring mixture to a boil then reduce heat to low
- 7cover and simmer until squash is fork tender , about 10 minutes
- 8remove from heat and stir in preserved lemon and olives
- 9serve over couscous garnished with cilantro , almonds , and yogurt