Squash and Chickpea Moroccan Stew

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Kate Arends

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 (Aida recommended Cerignola)
• Steamed couscous, for serving
• Fresh cilantro leaves, roughly chopped,
• for garnish
• Toasted slivered almonds, for garnish
• Plain yogurt, for garnish
• Hot sauce of your choice (for serving)

Source: Kate Arends

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