Moroccan Butternut Squash Chickpea Stew


1 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, small dice
4 cloves garlic, minced
2 tsps ground cumin
1 cinnamon stick, about 3-inches
Salt and black pepper
1 lb. butternut squash, large dice
3/4 lb. red potatoes, large dice (author plans to omit)
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 (Castelvetrano olives)
cooked couscous – about 2 cups uncooked


Heat the butter and olive in a large and deep heavy-bottomed saucepan over medium flame. When hot, add onions, garlic, cumin, and cinnamon. Sauté until the onions are translucent (~5 minutes). Stir in the butternut squash and potatoes (if using). Add salt and pepper to taste. Cook until tender – about 3 minutes and then add the broth, chickpeas, tomatoes, and saffron. Bring to a boil and then reduce heat to a simmer. Cover with a tight-fitting lid for about 10 minutes until the squash is fork-tender. Remove the pot from the burner and stir in the chopped preserved lemon and the olives. Ladle the stew over cooked couscous and garnish with cilantro, toasted almonds, plain yogurt, and hot sauce.
Garnish: chopped fresh cilantro, toasted slivered almonds, plain (greek?) yogurt, hot sauce of your choice

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