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Squash and Chickpea Moroccan Stew
SMITTEN KITCHEN21Ingredients
50Minutes
290Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 yellow onion (medium, small dice)
- 4 cloves garlic (thinly sliced)
- 2 tsp. ground cumin
- 1 cinnamon stick (3-inch)
- salt
- freshly ground black pepper
- 1 lb. butternut squash (large dice)
- 3/4 lb. red potatoes (large dice)
- 2 cups low sodium chicken broth
- 2 cups chickpeas (cooked, drained)
- 14 oz. diced tomatoes (with juices)
- 1 pinch saffron threads (optional)
- 1/2 preserved lemon (finely chopped)
- 1 cup green olives (brined, Aida recommended Cerignola)
- couscous (Steamed, for serving, directions here and elsewhere on the web)
- cilantro leaves (Fresh, roughly chopped, for garnish, optional)
- toasted slivered almonds (for garnish, optional)
- plain yogurt (for garnish, optional)
- hot sauce (your choice, for serving)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol10mg3% |
Sodium670mg28% |
Potassium870mg25% |
Protein9g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber7g28% |
Sugars6g |
Vitamin A150% |
Vitamin C50% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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