- 4 tablespoons olive oil
- 1 medium yellow onion, diced fine
- 4 medium cloves garlic, thinly sliced
- 2 teaspoons ground cumin
- 1 cinnamon stick
- Salt and freshly cracked black pepper
- 1 pound butternut squash, diced into ¾ in cubes
- 3/4 pound red potatoes, diced into ¾ in cubes
- 2 cups low-sodium chicken or vegetable broth
- 2 cups Omena Organics Chick Peas
- 1 (14-ounce) can San Mercano diced tomatoes, with juices
- Pinch Morton & Basset Saffron Threads
- 1/2 preserved lemon, finely chopped
- 1 cup Villa Jerada Moroccan Pincholine Olives
- Fresh cilantro leaves, roughly chopped, for garnish
- Toasted slivered almonds, for garnish
- Plain yogurt to taste
- Mina Brand Hot Green Harissa Sauce to taste
Heat 4 tbs olive oil in large saucepan over over medium heat. When oil is heated, add onion, garlic, cumin, and cinnamon. Season with salt and freshly cracked black pepper. Let cook, occasionally stirring, until onions are soft and translucent, about 5 minutes. At this point, the onions and spices will be very aromatic.
Season diced squash and potatoes with salt and freshly cracked pepper. Add to the simmering onion and spice blend and stir together, coating the squash and potatoes with onion and spices. Cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes (including) juices, and saffron. Bring the mixture to a boil and then reduce heat to low. Cover and simmer until the squash is tender to the poke of a fork, about 10 minutes.
Remove from heat and stir in l’epecurian sliced preserved lemons and Moroccan pincholine olives. Serve over couscous garnished with cilantro, crushed marcona almonds, and a dollop of yogurt and harissa.
This recipe can easily be made vegan and vegetarian!
Add shredded chicken for an extra hearty stew.
** Adapted from The Smitten Kitchen