Not only was it delicious, it was easy to put together and made for a great weeknight dinner.
Squash and Chickpea Moroccan Stew
2 tablespoon unsalted butter
1/2 large yellow onion, diced
4 medium cloves garlic, minced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
3/4 pound butternut squash, large dice
3-4 red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
1 15 oz. canned chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Heat butter in a 3- to 4-quart Dutch oven 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 softened.
Add squash and potatoes, cooking until just tender. Add broth, chickpeas, tomatoes and their juices. Bring to a boil then reduce heat to low. Cover and simmer until squash & potatoes reach desired tenderness.
Serve over couscous with a dollop of plain yogurt.
**The original recipe called for 1 cup brined green olives, but I did not find the taste appealing with the rest of the ingredients.**