Squash and Chickpea Moroccan Stew

Recipe Courtesy of Aida Mollenkamp

  • Preparation Time15 mins
  • Cooking Time17 mins
  • DifficultyEasy
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
450g butternut squash, large dice
340g red potatoes, large dice
470ml low-sodium chicken or vegetable broth
330g cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads, optional
1/2 preserved lemon, finely chopped
180g brined green olives (recommend: Cerignola)
Steamed couscous, for serving
Fresh coriander leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish
  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 coriander, almonds, and yogurt.