Recipe courtesy of Aida Mollenkamp

Squash and Chickpea Moroccan Stew

Save Recipe
  • Level: Easy
  • Total: 32 min
  • Prep: 15 min
  • Cook: 17 min
  • Yield: 6 to 8 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.
50m Easy 95%
CLASS
Beekman Boys

Chickpea Soup

8m Easy 95%
CLASS
Geoffrey Zakarian

Fried Chickpea Salad

10m Easy 100%
CLASS
Catherine McCord

Chickpea Burgers

19m Easy 100%
CLASS

17m Easy 96%
CLASS
36m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages