smitten kitchen

Name: smitten kitchen
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams butternut squash, large dice; 397 grams diced tomatoes, with juices; 473 milliliters cooked chickpeas, drained; 1 stick (3-inch) cinnamon; 4 medium cloves garlic, thinly sliced; 2 teaspoons ground cumin; 1 Tbsp olive oil; 237 milliliters brined green olives (Aida recommended Cerignola); 1 preserved lemon, finely chopped; 340 grams red potatoes, large dice; 6 servings Salt and freshly ground black pepper; 1 Tbsp unsalted butter; 473 milliliters low-sodium chicken or vegetable broth; 1 medium yellow onion, small dice

Smitten kitchen might be just the side dish you are searching for. This recipe makes 6 servings with 273 calories, 8g of protein, and 10g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. If you have garlic, vegetable broth, salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes.

Ingredients you will need

Ground Black Pepper

Potato

Squash

Salt

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.

Ingredients you will need

Chickpeas