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Add a photoThe original recipe called this a Moroccan Butternut Squash Stew, and I'm sure was absolutely delicious they way they made it. I left out a few ingredients however and thought it was more of a chili. Either way, it was absolutely delicious!!!
Raciónes: 10
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Ingredientes
- olive oil
- salt
- pepper
- 2 small onions, diced
- 3 T garlic, minced
- 2 T cumin
- 4 tsp chili powder
- 1 5" cinnamon stick
- 2-3 lbs butternut squash, seeded, skinned and cut into 1 inch cubes
- 4 cups chicken stock
- 2-15 oz cans of chickpeas, drained and rinsed
- 2-14 oz cans of diced tomatoes in juice, not drained
- 2 T lemon juice
- the zest of 1 lemon
- 1 1/2 c plain yogurt, greek style
- 2 tsp lemon juice
- toasted slivered almonds
- fresh cilantro, chopped
Direcciones
- In a large pot, heat a few tablespoons of olive oil. Add the onion, garlic and cinnamon stick. Cook until the onions are translucent.
- Add the cumin, chili powder, salt and pepper and continue to cook until everything becomes very fragrant.
- Add the squash and a little more salt and pepper. Stir well and cook for about 3 minutes.
- Add the chicken stock, chickpeas, tomatoes in juice, first measure of lemon juice and lemon zest. Stir well.
- Continue to simmer until the squash is tender.
- In a small bowl mix together the second measure of lemon juice and the yogurt.
- Serve the stew with a dollop of the yogurt and top with toasted almonds and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 10 servings | |
| Calories 198 | |
| Calories from Fat 24 | 12% |
| Total Fat 2.77g | 3% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 550mg | 23% |
| Potassium 816mg | 23% |
| Total Carbs 38.0g | 10% |
| Dietary Fiber 7.5g | 25% |
| Sugars 6.38g | 4% |
| Protein 8.41g | 13% |
