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squash and chickpea moroccan stew

squash and chickpea moroccan stew Recipe

  • 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 (Aida recommended Cerignola)
  • Steamed couscous, for serving (directions
  • and elsewhere on the web)
  • Fresh cilantro leaves, roughly chopped, for garnish
  • Toasted slivered almonds, for garnish
  • Plain yogurt, for garnish
  • Hot sauce of your choice (for serving)
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