Name: Spiced Chickpea Tagine
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 6 servings
Ingredients: 2 tbsp extra virgin olive oil (plus more for drizzling); 1 null onion (large, diced); 1 null red bell pepper (medium, chopped); 6 clove garlic cloves (finely chopped); 1 null cinnamon stick (optional); 2 cup vegetable broth (approx 480ml); 3 cup butternut squash (peeled and finely diced); 2 can chickpeas (15-ounce cans, drained and rinsed); 2 null bay leaves; 1 tsp kosher salt; 1 can crushed tomatoes (14.5-ounce can); 6 null medjool dates (chopped); 1 tbsp ras el hanout; 1 tsp ground coriander; 0.5 tsp ground cinnamon; 0.5 tsp ground cumin; 0.25 tsp ground ginger; 0.25 tsp ground turmeric; 0.5 tsp cayenne pepper (optional); 0.25 tsp black pepper (crack of black pepper); 1 pinch clove ground; 5 oz plant based yogurt (plain); 2 tsp lemon juice (freshly squeezed); 0.5 tsp ground coriander (for sauce); 1 pinch salt (to taste); 1 null lemon (zest and extra juice); 1 handful parsley (chopped)

Instructions

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1

Preheat your oven to 190°C (375°F). Combine all ingredients for the Spice Mix in a small bowl: ras el hanout (1 tbsp), ground coriander (1 tsp), ground cinnamon (0.5 tsp), ground cumin (0.5 tsp), ground ginger (0.25 tsp), ground turmeric (0.25 tsp), cayenne pepper (0.5 tsp), black pepper (0.25 tsp), and clove ground (1 pinch).
2

Heat olive oil (2 tbsp) in a Dutch oven over medium-high heat. Sauté the onion (1 large) with a pinch of salt until golden brown, approximately 8 minutes.
3

Stir in the red bell pepper (1 medium), garlic cloves (6 clove), and cinnamon stick (1). Cook for 3 minutes while stirring frequently.
4

Add the spice mix and stir vigorously for 1 minute until fragrant. Add a splash of water if the mixture becomes too dry.
5

Pour in some of the vegetable broth (2 cup) to deglaze the pot. Add the remaining broth, butternut squash (3 cup), chickpeas (2 can), bay leaves (2), kosher salt (1 tsp), crushed tomatoes (1 can), and medjool dates (6). Bring to a boil.
6

Turn off the heat and drizzle with a glug of olive oil (1 tbsp). Cover the Dutch oven tightly and bake for 40 minutes or until the squash is tender and the stew has thickened.
7

Prepare the sauce by whisking plant based yogurt (5 oz), lemon juice (2 tsp), ground coriander (0.5 tsp), and salt (1 pinch) together in a bowl.
8

Let the tagine cool for 20 minutes. Stir in the zest and extra juice from the lemon (1). Serve in bowls topped with the yogurt sauce and parsley (1 handful).