I like to follow a few food Instagram. And if you are like me, a photo will make me want to try a dish. So there it was on smitten kitchen. A recipe that looked SO good.
So the first try was a real hit ! Made it again this week so it’s time it enters my food blog. I made a few changes according to our tastes.
Serves 6 to 8
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
3 cups yellow squash, large dice
2 1/2 cups of potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained (I cook mine)
1 (14-ounce) can diced tomatoes, with juices
Steamed couscous, for serving
For garnish :
Fresh cilantro leaves, roughly chopped
Toasted slivered almonds
Plain Greek yogurt
Heat butter and olive oil in a 3- to 4-quart Dutch oven with a tight fitting lid over medium heat. When butter and oil starts simmering, add onion, garlic, cumin, cinnamon, and season with salt and freshly ground black pepper. Cook about 5 minutes until onions and spices are well mixed together.
Add diced squash and potatoes , stir to coat, and cook about 3 minutes.
Add broth, tomato can. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash and potatoes are tender, about 10 minutes.
When cooked add the chickpeas and mix well. Cook a few more minutes.
Remove from heat. Serve over couscous garnished with cilantro, almonds, and yogurt.