| Level: | Easy |
| Total: | 32 min |
| Prep: | 15 min |
| Cook: | 17 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 32 min |
| Prep: | 15 min |
| Cook: | 17 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 1 pound butternut squash, large dice
- 3/4 pound red potatoes, large dice
- 2 cups low-sodium chicken or vegetable broth
- 2 cups cooked chickpeas, drained
- 1 (14-ounce) can diced tomatoes, with juices
- Pinch saffron threads, optional
- 1/2 preserved lemon, finely chopped
- 1 cup brined green olives (recommend: Cerignola)
- Steamed couscous, for serving
- Fresh cilantro leaves, roughly chopped, for garnish
- Toasted slivered almonds, for garnish
- Plain yogurt, for garnish
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.
- 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.
- Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.
Nutrition Facts
| Calories | 287 |
| Total Fat | 10.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 5 milligrams |
| Sodium | 563 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 8 grams |
| Protein | 10 grams |
| Sugar | 8 grams |
| Calories | 287 |
| Total Fat | 10.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 5 milligrams |
| Sodium | 563 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 8 grams |
| Protein | 10 grams |
| Sugar | 8 grams |
Reviews
This is great for my vegetarian family members, very quick and nutritious
I have been making this for years. the family loves it!
Excellent recipe. I made a slight variation. Instead of including squash chunks, I used more potato and packed the stew into cooked acorn squash halves. I don’t know how much that affected the taste of the final product, but I’m loving this dish. Next time I’ll probably use a bit more preserved lemon.
This recipe is WAYY too spicy, even for the thrill seekers like myself. Maybe it was just the overpowering taste of cinnamon that haunted my dreams, or the charming experience of cleaning up my youngest’s projectile vomit, but there is something terribly wrong with this recipe. STAY AWAY!!!
I am shocked no one has commented yet that this recipe is taken exactly from a 2009 Smitten Kitchen recipe for Squash and Chickpea Moroccan Stew. I have never seen “Ask Aida,” but am wondering if the premise of the show involves using other people’s recipes. If not, work harder, Aida, to hide the fact that you are using other people’s recipes.
Special occasion worthy? Yes! I followed the recipe with only one substitution — recently dried sage (there was no cumin in my spice rack–I go thru it like crazy. I just loved this stew! It allowed me to use ingredients I rarely use like the saffron threads . I bought a small jar of the lemons on the discount shelf last month. THIS was a treat!! Is it very everyone? Probably not, but I personally just loved all the components. I started this morning by cooking the garbanzo beans in the crock pot (thank you Alton Brown. And I always have my own broth on hand (I drink bone broth daily for health benefits. I would not add any meat into this dish, but would maybe serve a mild flaky whitefish as another course.
The dish is generally amazing. Olives are perfect.
I used a bit more spice, like coriander, caraway, chillies, and more quantity of the others, except the saffron, always a pinch with that. i think that really adds to it.
But my main comment is that your dreaming if you think the veggies will be softened in 3 minutes or done in 10 after simmering, No way! Try 10 and 45. I’m using a dutch oven. Its possible for less time with less veg or a bigger dutch oven I guess, but still.
I used a bit more spice, like coriander, caraway, chillies, and more quantity of the others, except the saffron, always a pinch with that. i think that really adds to it.
But my main comment is that your dreaming if you think the veggies will be softened in 3 minutes or done in 10 after simmering, No way! Try 10 and 45. I’m using a dutch oven. Its possible for less time with less veg or a bigger dutch oven I guess, but still.
This is one of my family’s favorite cold weather dishes. I serve w/ saffron rice for double the flavor! My husband, who isn’t a fan of meatless dishes doesn’t even know that he’s eating healthy.
I needed a meatless meal for Good Friday so I tried this out. While it was tasty and had a good depth of flavor, as a dedicated carnivore I thought there was something missing as a main meal. The next day I poached some chicken tenders in white wine and broth and then added that to the reheated leftovers. The chicken gave it more tooth appeal and additional flavor that made this good dish great. 4 stars without the chicken, 5 stars with.
delicious and easy. i added some chicken which made it better, in my opinion