Squash and Chickpea Moroccan Stew

Recipe courtesy Aida Mollenkamp

Show: Ask AidaEpisode: Light & Healthy

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
17 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 17 min
Total:: 32 min

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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 (recommend: Cerignola)
Steamed couscous, for serving
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish

Directions

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.

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Comments & Reviews

recipe Squash and Chickpea Moroccan Stew
Gisele Leesburg, VA 01-17-2010
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Delicious!
Rated: 5 stars out of 5

This is delicious and very easy to make. A winner!
recipe Squash and Chickpea Moroccan Stew
Jan Dacula, GA 01-09-2010
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Great Winter Meal
Rated: 5 stars out of 5

I saw Aida make this on TV and it is EASY - once you find all ingredients. I made a few modifications, couldnt find Saffron... and used Lemon zest and put half of a already juiced lemon in the stew after it was done cooking - let it set a few minutes - will find the preserved lemons and saffron to make again. Butternut squash is so good and this is great recipe for it! thanks! JRead more
recipe Squash and Chickpea Moroccan Stew
Holly Chicago, IL 01-04-2010
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Great Recipe!! Added some zing
Rated: 4 stars out of 5

This recipe is super easy and delicious. I added some chili powder to spice it up a bit and topped it with hot sauce. It's... also easy to add other veggies such as mushrooms, zuchinni, and green peas.Read more
recipe Squash and Chickpea Moroccan Stew
jodi london, OH 01-04-2010
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Easy and Yummy!
Rated: 5 stars out of 5

This was my first attempt @Moroccan Stew and it was incredibly easy and fast. My teenagers loved it. Thanks Aida!
recipe Squash and Chickpea Moroccan Stew
Vrushali Tucson, AR 09-13-2009
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Good Stew
Rated: 4 stars out of 5

I thought this stew was good - not great or amazing. I did use saffron, and followed all the other directions. I also... thought the olives were unnecessary.Read more
recipe Squash and Chickpea Moroccan Stew
Sarah Fairhope, AL 06-28-2009
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Easy Healthy Stew
Rated: 5 stars out of 5

This potato squash stew is amazing. The olives are the perfect accent and the preserved lemons really add a whole depth of... flavor. The saffron is a must despite the recipe stating it is optional. My husband and I love this recipe and have used it to entertain friends. It's absolutely delicious. A must try. Read more