Squash and Chickpea Moroccan Stew

Name: Squash and Chickpea Moroccan Stew
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 8
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; 8 servings Steamed couscous, for serving; 1 leave Fresh cilantro , roughly chopped, for garnish; 4 medium cloves garlic, thinly sliced; 2 teaspoons ground cumin; 1 Tbsp olive oil; 237 milliliters brined green olives (recommend: Cerignola); 8 servings Plain yogurt, for garnish; 1 preserved lemon, finely chopped; 340 grams red potatoes, large dice; 1 pinch Pinch saffron threads, optional; 8 servings Salt and freshly ground black pepper; 8 servings Toasted slivered almonds, for garnish; 1 Tbsp unsalted butter; 473 milliliters low-sodium chicken or vegetable broth; 1 medium yellow onion, small dice

You can never have too many soup recipes, so give Squash and Chickpea Moroccan Stew a try. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This vegetarian recipe has 299 calories, 10g of protein, and 8g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. If you have yogurt, canned tomatoes, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 32 minutes.

Instructions

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.

Ingredients you will need

Ground Black Pepper

Olive Oil

Cinnamon

Butter

Garlic

Onion

Spices

Cumin

Salt

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

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