Moroccan Butternut Chickpea Stew

2 tbsp olive oil
1 medium yellow onion, small dice
4 cloves garlic, minced
2 teaspoon ground cumin
1 teaspoon cinnamon
salt and pepper, to taste
1 lb. butternut squash, large dice
3/4 lb. red potatoes, large dice
2 cups vegetable broth
2 cups cooked chickpeas, drained
14 oz. diced tomatoes, with juices
pinch saffron threads (optional)
1/2 preserved lemon, finely chopped
1 cup brined green olives
cooked couscous
fresh cilantro, chopped
slivered almonds
Greek yogurt
hot sauce of your choice

Heat olive oil in a large and deep heavy-bottomed saucepan over medium flame. When hot, add onions, garlic, cumin, and cinnamon. Sauté until the onions are translucent (about 5 minutes). Stir in the butternut squash and the potatoes. Season with salt and pepper to taste and stir to coat. Cook until tender – about 5 minutes and then add the broth, chickpeas, tomatoes, and saffron. Bring to a boil and then reduce heat to a simmer. Cover with a tight-fitting lid for about 10 minutes until the squash is fork-tender. Remove the pot from the burner and stir in the chopped preserved lemon and the olives. Ladle the stew over cooked couscous and garnish with cilantro, toasted almonds, plain yogurt, and hot sauce. Serves 6 to 8.

source: Use Real Butter