Photo: Squash and Chickpea Moroccan Stew Recipe
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.
Per serving based on 6 serving (analysis without garnishes): Calories 287; Total Fat 10.5 grams; Saturated Fat 2 grams; Protein 10 grams; Total Carbohydrate 41 grams; Sugar: 8 grams; Fiber 8 grams; Cholesterol 5 milligrams; Sodium 563 milligrams;
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By Euclidian
Toronto
on April 24, 2013
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The dish is generally amazing. Olives are perfect.
I used a bit more spice, like coriander, caraway, chillies, and more quantity of the others, except the saffron, always a pinch with that. i think that really adds to it.
But my main comment is that your dreaming if you think the veggies will be softened in 3 minutes or done in 10 after simmering, No way! Try 10 and 45. I'm using a dutch oven. Its possible for less time with less veg or a bigger dutch oven I guess, but still.
By ffmerritt_11625701
Mt. Pleasant, SC
on December 11, 2010
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This is one of my family's favorite cold weather dishes. I serve w/ saffron rice for double the flavor! My husband, who isn't a fan of meatless dishes doesn't even know that he's eating healthy.
By JohnE O13
Cincinnati, OH
on April 03, 2010
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I needed a meatless meal for Good Friday so I tried this out. While it was tasty and had a good depth of flavor, as a dedicated carnivore I thought there was something missing as a main meal. The next day I poached some chicken tenders in white wine and broth and then added that to the reheated leftovers. The chicken gave it more tooth appeal and additional flavor that made this good dish great. 4 stars without the chicken, 5 stars with.
Read all 21 reviews