Source: Yoga Journal by Aida Mollenkamp
2 Tablespoons Olive Oil
1 Medium Yellow Onion, Small Dice
4 Medium Garlic Cloves, Thinly Sliced
2 Teaspoons Ground Cumin
2 Teaspoons dry basil
1 (3-inch) Cinnamon Stick
2 Cups Vegetable Broth
1 Pound Butternut Squash, Peeled and Large Dice
¾ Pound Red Potatoes, Large Dice
2 Cups Drained, Cooked Chickpeas
1 (14-oz) Can Diced Tomatoes, with Juices
Pinch Saffron, Optional
½ Preserved Lemon, Finely Chopped
1 Cup Brined Green Olives, preferable Cerignola
Salt and Pepper to Taste
Heat oil in a large, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add onion, garlic, cumin, basil, and cinnamon. Cook until the onions are soft and translucent, about 5 minutes.
Stir in the broth, squash, potatoes, chickpeas, tomatoes and saffron (if using). Season with salt and pepper and bring to a boil. Reduce heat to low, cover and simmer until the squash is fork tender, about 15 minutes. Remove from heat and stir in the preserved lemon and olives.
Serve over couscous and garnish with fresh cilantro, toasted almonds and plain yogurt.