Squash and Chickpea Moroccan Stew
Ingredients
The stew
-
1
Tbsp.
olive oil
-
1
medium
yellow onion
-
4
medium
garlic cloves
-
½
tsp.
cinnamon
-
to taste
freshly ground black pepper
-
½
pound
butternut squash
-
1
large
red potato
-
2
cups
low-sodium vegetable broth
-
2
cups
cooked chickpeas
-
1
14-ounce can
diced tomatoes
-
a pinch
saffron threads (optional)
For serving
-
as needed
steamed couscous
-
as needed
toasted slivered almonds
-
as needed
hummus or yogurt
Instructions
- Heat olive oil in a saucepan over medium heat, then add onion, garlic, and cinnamon, cooking until soft.
- Add butternut squash and red potato, season with pepper, and cook until tender.
- Stir in vegetable broth, chickpeas, diced tomatoes, and saffron, bringing to a boil before reducing heat and simmering.
- Serve the stew over couscous and garnish with almonds and hummus or yogurt.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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