INGREDIENTS
1 lb
butternut squash
14 oz
canned tomatoes
2 cups
chickpeas
1 stick
cinnamon stick
4 medium cloves
garlic
2 tsp
ground cumin
1 tbsp
olive oil
1 cup
olives
1/2
preserved lemon
3/4 lb
red potatoes
6 servings
salt and pepper
1 tbsp
unsalted butter
2 cups
vegetable broth
1 medium
yellow onion