Name: Cozy Chickpea Tagine
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 tbsp extra-virgin olive oil; 0.5 null yellow onion (diced); 1 null red bell pepper (diced); 4 cloves garlic (minced); 1 tbsp fresh ginger (minced); 2.5 tsp smoked paprika; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 1 tsp freshly ground black pepper; 1 tsp cumin seeds (optional); 1 tsp ground turmeric; 0.5 tsp ground cinnamon; 1 14.5-oz can diced tomatoes; 3 cups cubed butternut squash; 3 cups cooked chickpeas (or 2 cans drained & rinsed); 2 tbsp raisins; 2 tbsp chopped dried apricots (or dates); 2.5 cups vegetable stock (or 2.5 cups water plus 2 tsp Better than Bouillon vegetable paste); 0.25 cup fresh orange juice (or the juice from 1 small orange); 1 null cinnamon stick; 1.5 tsp salt (plus more to taste); 1 bunch kale (ribs removed and chopped); 0.5 tsp garlic powder; null null salt; null null fresh cilantro (chopped, or parsley); null null fresh lemon

Instructions

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1

Warm extra-virgin olive oil (2.5 tbsp) in a large skillet or pot over medium-high heat. Once hot, add the onion (0.5 yellow), bell pepper (1 red), garlic (4 cloves), and fresh ginger (1 tbsp), and sauté until onions are translucent.
2

Add the smoked paprika (2.5 tsp), ground cumin (1.5 tsp), ground coriander (1.5 tsp), freshly ground black pepper (1 tsp), cumin seeds (1 tsp), ground turmeric (1 tsp), and ground cinnamon (0.5 tsp). Stir well, and toast the spices for 30 seconds or until fragrant.
3

Add the can diced tomatoes (1 14.5-oz), [3-4 cups cubed butternut squash], cooked chickpeas (3 cups), raisins (2 tbsp), chopped dried apricots (2 tbsp), vegetable stock (2.5 cups), fresh orange juice (0.25 cup), stick (1 cinnamon), and salt (1.5 tsp). Stir well.
4

Cover and bring the tagine to a simmer, reduce to medium heat, and cook for 20 minutes, or until the squash is tender. Stirring occasionally.
5

While the tagine is cooking, preheat the oven to 375°F.
6

Toss the kale (1 bunch) with the remaining extra-virgin olive oil (0.5 tbsp), and spread it evenly over a baking sheet. Sprinkle the [kale] with the garlic powder (0.5 tsp) and a large pinch of [salt], and toss well until coated. Roast for 15-20 minutes, or until the kale is tender and crispy.
7

Stir the roasted [kale] into the tagine and season to taste with [salt]. Garnish with [to_garnish fresh cilantro] and [to_garnish fresh lemon] and serve immediately with rice and/or flatbread or naan.