{"id":6842,"date":"2016-12-01T16:29:34","date_gmt":"2016-12-02T00:29:34","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6842"},"modified":"2017-01-05T12:17:44","modified_gmt":"2017-01-05T20:17:44","slug":"moroccan-squash-chickpea-stew","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/moroccan-squash-chickpea-stew\/","title":{"rendered":"Moroccan Squash & Chickpea Stew"},"content":{"rendered":"
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\"Morrocan<\/a><\/p>\n

Preserved lemons have been sitting up there in the cupboard just waiting for me to use them. Finally I used them in this yummy Moroccan squash and chickpea stew recipe that I found\u00a0on my favorite blog Smitten Kitchen<\/a>. While the preserved lemons were the catalyst\u00a0for making the dish, I actually wouldn’t have missed them. They are good, but I’m not a huge lemon\/orange rind person and these definitely had the rind flavor going on.<\/p>\n

I have this amazing\u00a0Moroccan spice blend called\u00a0ras el hanout<\/a>\u00a0so I used it instead of cinnamon and cumin, and\u00a0instead of potatoes I threw in some cauliflower. The stew was delicious!<\/p>\n

Also, loved this over Israeli cous cous. It is bigger and has a really fun texture!<\/p>\n

1 tablespoon butter
\n1 onion chopped
\n4 garlic cloves smashed and chopped
\n2 tablespoons ras el hanout (or sub a cinnamon stick and 2 teaspoons ground cumin
\n12 ounces butternut squash cut into chunks (I use the already cut Trader Joe’s bag)
\n1\/3 cauliflower cut into florets
\n2 cups vegetable broth
\n1 can diced tomatoes with the juice (14 ounces)
\n2 cups chickpeas cooked (or 1 1\/2 cans drained)
\nPinch saffron threads (optional)
\n1\/2 preserved lemon chopped
\n1 cup green olives
\nCous cous (we used Israeli cous cous)
\nSlivered almonds toasted
\nYogurt plain<\/p>\n

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  1. In a dutch oven or similar pan, saute 1 chopped onion and 4 cloves smashed garlic in 1 tablespoon butter until softened.<\/li>\n
  2. Add 2 tablespoons ras el hanout spice mix (or substitute one cinnamon stick and 2 teaspoons cumin powder) and saute for a few seconds.<\/li>\n
  3. Add the squash, cauliflower, 2 cups\u00a0vegetable broth and diced tomatoes and cook until the squash is tender.<\/li>\n
  4. Add the chickpeas, saffron, preserved lemons and green olives and cook a few minutes longer to let the flavors meld.<\/li>\n
  5. Serve with cous cous, toasted slivered almonds and plain yogurt.<\/li>\n<\/ol>\n