1 tbsp olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 tsp ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper, to taste
2 cups low-sodium vegetable broth
1 cup chana dal, cleaned and rinsed (or split peas, or add cooked chickpeas later)
1 lb winter squash, peeled and large dice (I used buttercup squash)
3/4 lb green beans, trimmed and cut into 1″ pieces
1 (14-ounce) can diced tomatoes, undrained
1/2 preserved lemon (rind only), finely chopped (around 1 tbsp)
1 cup brined green olives (I used Cerignola), pitted and coarsely chopped