Hostess Haven's Spring Saffron Stew

coconut oil

olive oil

medium yellow onion, small dice

medium cloves garlic, thinly sliced

ground cumin

(3-inch) cinnamon stick

Salt and freshly ground black pepper

butternut squash, large dice

red potatoes, large dice

low-sodium vegetable broth

cooked chickpeas, drained

diced tomatoes, with juices

saffron threads

preserved lemon, finely chopped

brined green olives

Steamed couscous, for serving

Fresh cilantro leaves, roughly chopped, for garnish

Toasted slivered almonds, for garnish

Coconut yogurt, for garnish

Hot sauce of your choice (for serving)