– Extra virgin olive oil – Yellow onion – Red bell pepper – Garlic cloves – Vegetable broth – Butternut squash – Chickpeas – Bay leaves – Kosher salt – Tomatoes – Medjool dates – Lemon – Flat-leaf parsley
Heat the olive oil in a Dutch oven, braising pan, or the base of a tagine pan (use a heat diffuser to prevent the pot from cracking). Once hot, add the onions and cook until they’re golden brown.
Add the garlic, bell pepper, and cinnamon stick. Cook for a few more minutes. Sprinkle the ras el hanout and other ground spices over top and stir well. Toast for 30 to 60 seconds, stirring almost constantly, to help bring out their hidden flavors.
Deglaze the pot with a splash of broth, scraping up any browned bits stuck to the pan. Add the remaining broth, as well as the diced squash, chickpeas, salt, tomatoes, bay leaves, and dates.
Bring it up to a boil, then turn off the heat. Add a generous glug of olive oil and stir to combine. Place the lid on top and bake in the oven for 40 minutes, or until the squash is tender and the mixture is thick and stew-like.
While you wait, make the yogurt sauce and cook any sides, like couscous or toast pita or lavash bread. Take the pot out of the oven and allow to cool.
Once it’s ready, spoon the stew into bowls topped with yogurt sauce, chopped parsley or cilantro, and a drizzle of extra virgin olive oil. Enjoy!