Chickpea and Butternut Squash Tagine

This well known recipe from North Africa, is a slow-cooked aromatic stew, traditionally prepared in a tagine but can easily be prepared in any heavy duty 2 quart Dutch oven. Inspired by slow simmering, the Moroccan tagine vessel promotes natural steam circulation inside its cone-shaped lid to keep your vegetables perfectly tender and exceptionally flavorful.

Ingredients

1 onion, sliced

1 butternut squash, peeled and chopped into 1 1/2 inch chunks

2 garlic cloves, minced

1 oz fresh root ginger, peeled and chopped

1 Tbsp harissa paste

2 Tbsp tomato paste

1 tsp ground cumin

1/2 tsp turmeric

14oz can chickpeas, rinsed and drained

1 red bell pepper, deseeded and diced

1/4 cup raisins

2 cups warm vegetable stock

fresh chopped cilantro to garnish

Instructions

1. Heat tagine or Dutch oven over medium heat. Add the onion and squash, and saute until they begin to brown and soften.

2. Add the garlic with the ginger, and cook for 2 minutes. Stir in harissa paste, tomato paste, ground spices, chickpeas, red pepper, raisins, and stock. Bring to a simmer, cover and cook over a very low heat for 1 - 1 1/2 hours at a low simmer.

3. Once the dish has finished cooking, serve topped with chopped cilantro. This dish is also delicious served over whole wheat couscous or brown rice.

NOTE:

• Harissa is a smooth spicy paste made from chiles, tomatoes, garlic, and spices that is used in North African cooking.

• Recipe adapted from Le Creuset, The Cast Iron Way to Cook