A good friend has ruined my recreational blog-reading by linking to this cooking and baking blog that is simply sublime. I've cooked 3 things from the site so far this week. It usually takes me 6 to 18 months to cook whatever latest Cooking Light recipe looks interesting.
Rob was in charge of this particular recipe last night and he did very well for himself. You should like basic, Moroccan flavors before trying this - but then again, it's a good intro as well, without any scary or odd ingredients. In fact, with the exception of a few things, you might just have everything you need on hand. It's called Squash and Chickpea Moroccan Stew. The squash is butternut and the chickpeas are garbanzo beans (depending on where you live, you may not recognize one of those two names for the same food). This dish is VERY healthy and light, but it tastes like it has six cups of butter and heavy cream - it's so rich. We left out the green olives and the preserved lemon and didn't miss them. We also left out the yogurt or hot sauce garnish. I would, however, strongly suggest you don't leave out the fresh cilantro garnish. The crisp, open cilantro balances the richness of the rest of the dish.
Num num num. Enjoy!