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Moroccan Butternut Squash Chickpea Stew

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Moroccan Butternut Squash Chickpea Stew

Ingredients

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, small dice
  • 4 cloves garlic, minced (it was supposed to be sliced, but i got a little mince happy)
  • 2 tsps ground cumin
  • 1 cinnamon stick, about 3-inches long
  • salt
  • black pepper, freshly ground
  • 1 lb. butternut squash, large dice
  • 3/4 lb. red potatoes, large dice
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups cooked chickpeas, drained
  • 14 oz. diced tomatoes, with juices
  • pinch saffron threads (optional)
  • 1/2 preserved lemon, finely chopped
  • 1 cup brined green olives
  • cooked couscous
  • fresh cilantro, chopped (for garnish)
  • toasted slivered almonds (for garnish)
  • plain yogurt (for garnish – i used greek nonfat yogurt)
  • hot sauce of your choice (for serving)
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Published 2014-09-09 13:29:24 (2 years ago).

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