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Ingredients

• 1 cup  dried chickpeas, soaked overnight, and drained
• 1/4 teaspoon  saffron threads
• 1 quart  plus 2 tablespoons water
• 1   large onion, finely diced
• 2   garlic cloves, thinly sliced
• 1 tablespoon  unsalted butter
• 2 tablespoons  extra-virgin olive oil
• 2 teaspoons  ground cumin
• 1 3  inch cinnamon stick
• 1/4 teaspoon  crushed red pepper
• 1/2 pound  butternut squash, peeled, and cut into 1-inch dice
• 2   medium red potatoes, peeled, and cut into 1-inch dice
• 1 14 1/2-ounce  can whole tomatoes, drained, and chopped
•   Salt
• 2   small zucchini, diced
• 1 tablespoon  minced preserved lemon rind
•   Freshly ground black pepper
• 3 tablespoons  chopped cilantro leaves
•   Yogurt and harissa, for serving

Description

Christine Manfield Drew From Her Travels To Plan The Menu At Her Universal Restaurant In Sydney; She Created This Fragrant Stew After A Trip To Morocco's High Atlas Mountains.

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