Squash and Chickpea Moroccan Stew

Recipe courtesy Aida Mollenkamp

Show: Ask AidaEpisode: Light & Healthy

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

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
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
recipe Squash and Chickpea Moroccan Stew
MONICA Destin, FL 06-08-2009
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Excellent Recipe!
Rated: 5 stars out of 5

This was so quick and easy! It definitely needs a lot of salt though with the potatoes and the chickpeas included. I used... yellow squash instead of butternut because it's summer time and it was still really yummy. Didn't use any garnishes though I wish I had some saffron! It's a great way to introduce new flavors to the little ones too!Read more
recipe Squash and Chickpea Moroccan Stew
Elizabeth Houston, TX 06-04-2009
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I LOVE THIS RECIPE!!!
Rated: 5 stars out of 5

I have tried this recipe with various twists MANY times, and it is good every time! I'm making it this evening, as a matter... of fact! I was really in the mood for this dish a few months ago but could not find butternut squash, so I used fresh sweet potatoes. While the taste and texture were somewhat different, it was still really good! Thanks Aida!!Read more
recipe Squash and Chickpea Moroccan Stew
gina hanover, MD 05-17-2009
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A Nice, Different Stew
Rated: 5 stars out of 5

This is pretty good. I added some ground cinnamon in addition to the cinnamon stick, omitted the garlic (didn't have any in... the house) and cut up a whole lemon in place of the preserved lemon. I served it over Basmati rice. Tastes better after one day after the flavors marinate together. The saffron is a must...makes the stew a pretty golden orange and adds a little something special. My flat smells wonderful after making this :-).Read more
recipe Squash and Chickpea Moroccan Stew
Jessica Washington, DC 05-12-2009
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Yummy!!
Rated: 5 stars out of 5

This is a fabulous and easy recipe. I used the veggie stock and added about a tablespoon of Harissa to give it some kick. I... had a hard time finding the preserved lemon and I don't think it made that much of a difference, but the saffron is a MUST! Enjoy. Read more