Squash and Chickpea Moroccan Stew Recipe | Food Network UK

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, small dice
• 4 medium cloves garlic, thinly sliced
• 2 teaspoons ground cumin
• 1 (3-inch) cinnamon stick
• Salt and freshly ground black pepper
• 450g butternut squash, large dice
• 340g red potatoes, large dice
• 470ml low-sodium chicken or vegetable broth
• 330g cooked chickpeas, drained
• 1 (14-ounce) can diced tomatoes, with juices
• Pinch saffron threads, optional
• 1/2 preserved lemon, finely chopped
• 180g brined green olives (recommend: Cerignola)
• Steamed couscous, for serving
• Fresh coriander leaves, roughly chopped, for garnish
• Toasted slivered almonds, for garnish
• Plain yogurt, for garnish