Moroccan Chickpea and Squash Stew - Ottolenghi Inspired Mediterranean Stew
A hearty and aromatic Moroccan stew made with chickpeas and squash, cooked with spices of the Middle-East, served with a lime and mint flavored cous-cous
Ingredients
- For the stew:
- 2 onions finely chopped
- 2 garlic cloves diced
- 1 tblsp good quality olive oil
- 1/2 squash peeled and diced into cubes
- 1 can of chickpeas drained
- 2 to matoes chopped
- 1 tsp za' atar available at local Turkish or African stores
- 3/4 tsp cinnamon
- 1 tsp cumin powder
- 1/4 can tinned tomato
- Juice of 1/2 lime
- A couple sprigs of parsley chopped
- A handful of Basil chopped
- Pitted and chopped dates
- 1/4 cup honey
- Salt to season
- For the cous cous:
- 1.5 cup cous cous
- a handfull pomegranate seeds
- Juice of 1/2 lime
- A few mint leaves
Instructions
- In a pressure cooker or heavy-bottom pot, start by sauteing the onions and garlic in olive oil
- Saute till onions are translucent
- Add the squash and chickpeas and stir
- Add the chopped tomatoes and continue cooking till mixture comes to a simmer, around 5 minutes
- Add the remaining ingredients and give it a good stir
- If using pressure cooker, pressure cook on 'high' for 20 minutes. If using a stove-top pot, cook with the lid on medium heat for 35 minutes, occasionally stirring
- Prepare the cous cous by adding boiling water and letting the cous cous sit in the water for 1 minute
- Fluff the cooked cous cous with a fork
- Add lime juice and pomegranate seeds and toss
- Garnish with mint leaves