Need to add a vegetarian dish to your repertoire? Look no further. This is an insanely tasty, easy to cook stew that will make you feel like a quick-fire winner and would have Padma Lakshmi falling over her stilettos should she be lucky enough to nab an invite. The yogurt, cilantro and almond topping is a must!

Serves 6 to 8
Total Cooking time: 60 minutes or so
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola)
Steamed couscous, for serving
Fresh cilantro leaves, roughly chopped, for garnish
Bettter Whey of Life Plain yogurt
Toasted slivered almonds, for garnish
Hot sauce of your choice (for serving)

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat.

When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper.

Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

Remove from heat and stir in preserved lemon and olives. Serve over couscous and top with Greek yogurt. Garnish with cilantro and almonds.