Squash & Chickpea Moroccan Stew

~Saute these items together~

2 TB olive oil
1 med. yellow onion
4 med. cloves of garlic (minced)
2 tsp. ground cumin
1 cinnamon stick

~Then stir in the following items~

2 C gf vegetable broth
1 lb. butternut squash (diced large)
3/4 lb. red potatoes (diced large)
2 C chickpeas
1 (14oz.) can dices tomatoes with juice
pinch of saffron

~Add the following after removing stew from heat~

1 C brined green olives
salt & pepper to taste

~Serve with rice or quinoa, top with toasted almonds, cilantro and plain greek yogurt~