Squash and Chickpea Moroccan Stew (excellent!)

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, small dice
• 3-4 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
• 1 cup brined green olives (recommended Cerignola, optional)
• Steamed couscous, for serving (1c. couscous + 1.25c. boiling water)
• Plain yogurt, for garnish (optional)
• Hot sauce of your choice (for serving)

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. 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 olives. Serve over couscous garnished with yogurt.

Source Link