Spiced Chickpea Tagine
Indulge in this comforting Moroccan-inspired stew featuring a velvety blend of butternut squash and protein-packed chickpeas. Infused with aromatic ras el hanout and sweetened with Medjool dates, this one-pot meal is naturally gluten-free and allergen-friendly. Served with a cooling zesty yogurt sauce, it's a nutrient-dense dinner that tastes even better as leftovers.
Instructions
- 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).
Nutrition Facts
Per portion