SQUASH AND CHICKPEA MOROCCAN STEW
(Perfect for Meatless Monday)
From the November 2011 Issue of Yoga Journal Magazine
Makes 4 Servings (Their idea of a serving must be HUGE!))
2 tablespoons olive oil
1 medium yellow onion, small dice
4 medium garlic cloves, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
2 cups vegetable broth
1 pound butternut squash, peeled and large dice
3/4 pound red potatoes, large dice
2 cups drained, cooked chickpeas
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron, optional
1/2 preserved lemon, finely chopped
1 cup brined green olives, preferably Cerignola
Salt and pepper to taste
1. Heat oil in a large, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add onion, garlic, cumin, and cinnamon. Cook until the onions are soft and translucent, about 5 minutes.
2. Stir in the broth, squash, potatoes, chickpeas, tomatoes, and saffron (if using). Season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until the squash is fork tender, about 15 minutes. Remove from heat and stir in the preserved lemon and olives.
3. Serve over couscous and garnish with fresh cilantro, toasted almonds, and plain yogurt.
Now -- for the changes I made! I had two very small butternut squash. I didn't use anything from the saffron down. I used ground cinnamon since I didn't have a cinnamon stick; a can of tomatoes with chile (Rotel) and a can of chickpeas (Goya). In other words, I used just what I had or made do with something else. I didn't have any potatoes. I served it over couscous and didn't do any garnish. It was delicious. I have enough for several more meals.
I'm joining On The Menu Monday.
Wishing YOU well and a joy filled day!
Oh! One more thing. I could stay at Poppytalk all day ... every day. Oh, My!
Oh! One more thing. I could stay at Poppytalk all day ... every day. Oh, My!
