Moroccan stew is the perfect winter meal. It is warm, satisfying, and full of flavor. Chunks of brightly colored winter squash, silky tomatoes, and hearty chickpeas are cooked with aromatic spices in a comforting broth. If you can find preserved lemons, chop them and add towards the end of the cooking. You can also make them at home. Serve this delicious stew over fluffy couscous and garnish with chopped olives and toasted slivered almonds. You'll want leftovers of this meal.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, finely chopped
2 teaspoons ground cumin
1 cinnamon stick
Salt and freshly ground black pepper
1 lb butternut squash, large dice
3/4 lb Yukon gold potatoes, large dice
2 cups chicken or vegetable stock
1 can chickpeas
1 (14-ounce) can diced tomatoes, with juices
1 cup green olives, chopped, for garnish
Fresh cilantro leaves, roughly chopped, for garnish
Slivered almonds, toasted, for garnish
Heat butter and olive oil in a large pot over medium heat. Add onion, garlic, cumin, and cinnamon, and season with salt and pepper. Cook for 5 minutes, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Add squash and potatoes, season with salt and pepper. Cook vegetables 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 stew from heat. Serve over couscous garnished with cilantro, almonds, and olives.