Dinner

Squash and Chickpea Morrocan Stew is for Dinner.

Squash and Chickpea Morrocan Stew takes 15 minutes to prepare.

Squash and Chickpea Morrocan Stew takes 25 minutes to cook.

Squash and Chickpea Morrocan Stew makes 5 servings.

The ingredients for Squash and Chickpea Morrocan Stew are:

1 tbsp unsalter butter
1 tbsp olive oil
1 med yellow onion, small dice
4 med cloves garlic, thinly sliced
2 tsp ground cumin
1 (3-inch) cinnamon stick (or 2 tsp ground cinnamon)
Salt & freshly ground black pepper
1 lb butternut squash, large dice
3/4 lbs red potatoes, large dice
2 cups low-sodium chicken/veg broth
2 cups cooked chickpeas
1 (14-ox) can of tomatoes, with juices
Pinch saffron threads (opt)
1/2 preserved lemon, finely chopped (I used half a fresh lemon juice)
1 cup brined green olives
Fresh corriander, roughly chopped to garnish
Toasted slivered almonds, for garnish
Plain yogart for garnish

Here is how you make Squash and Chickpea Morrocan Stew:

Heat butter & olive oil in a heavy bottomed saucepan with a tight fitting lid over a medium heat. When the oil shimmers, add onion, garlic, cumin and cinnamon and season with freshly ground salt & pepper. Cook stirring for about 5 mins - until translucent.Add squash & potatoes, season, stir to coat and cook until just tender - about 3 minutes.Add broth, chickpeas, tomatoes & juice, saffron. Bring mix to the boil then reduce heat to low. Cover and simmer until squash is fork tender (c. 10 mins)Remove from heat and stir in prese3rved lemon and olives. Serve over couscous garnished with coriander, almonds and yougart. Serving Size: 5 good sized helpingsNumber of Servings: 5Recipe submitted by SparkPeople user ORLA00.

The nutritional information for Squash and Chickpea Morrocan Stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 285.3

• Total Fat: 10.5 g
• Cholesterol: 6.2 mg
• Sodium: 1,118.6 mg
• Total Carbs: 43.4 g
• Dietary Fiber: 8.7 g
• Protein: 7.6 g

The dietary needs meet for Squash and Chickpea Morrocan Stew is Vegetarian