Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Squash and Chickpea Moroccan Stew Recipe
    Lost? Site Map

    Squash and Chickpea Moroccan Stew

    Squash and Chickpea Moroccan Stew. Photo by elisechristiane

    1/1 Photo of Squash and Chickpea Moroccan Stew

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    10 mins

    17 mins

    Melissa and Her Pants's Note:

    I have not had a chance to try this yet. From Ask Aida's "Light & Healthy" episode. You can substitute veggie stock for the chicken stock to make this recipe vegetarian, and of course you can opt not to use the yogurt to make it vegan as well. :)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
    2. 2
      Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
    3. 3
      Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

    Ratings & Reviews:

    • on December 18, 2011

      55

      This was delicious and hearty! I found a similar recipe on the blog, Use Real Butter, and I used Israeli couscous and Greek yogurt like they recommended. Also, I omitted the preserved lemon and saffron thread. My father liked adding hot sauce to his stew. I loved the soup and I am very happy that there are leftovers! I ate it until I was stuffed and I can't wait to eat more!! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Squash and Chickpea Moroccan Stew

    Serving Size: 1 (305 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.0
     
    Calories from Fat 85
    30%
    Total Fat 9.4 g
    14%
    Saturated Fat 2.2 g
    11%
    Cholesterol 5.0 mg
    1%
    Sodium 630.8 mg
    26%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 7.9 g
    31%
    Sugars 5.1 g
    20%
    Protein 8.6 g
    17%

    The following items or measurements are not included:

    preserved lemons

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites