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Chickpea Tagine

Chickpea Tagine

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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Servings

8 Servings

Ingredients

  • 2 large red onions thinly sliced
  • 1 fennel bulb sliced
  • 3 medium carrots sliced
  • 8 cloves garlic minced
  • 3 cups diced butternut squash
  • 1/2 cup raisins
  • 1/2 cup pitted dates diced
  • 1/2 cup dried figs stems cut off and sliced
  • 3 cups cooked chick peas
  • 1 32- ounce can whole peeled tomatoes and their juices
  • 2 tablespoons tomato paste
  • 4 cups chicken or vegetable stock or water
  • 3 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon crushed red chilies
  • 1/2 teaspoon saffron threads
  • Kosher Salt and freshly cracked pepper

Instructions

  • Preheat oven to 350.
  • Heat a large sauté pan, lightly coated with olive oil, over medium heat and sauté the onion and fennel until they are caramelized and medium brown. Transfer sautéed vegetables to a Tagine, Dutch oven or large casserole.
  • Add more olive oil to the pan and sauté the carrots until they are browned and then add the garlic and continue cooking for an additional 2 minutes. Transfer the carrot mixture to the tagine. Sauté the squash until golden brown add to tagine.
  • Add the remaining ingredients to the tagine and cover. Place the tagine in the preheated oven and cook for 45 minutes or until the squash is cooked through.
  • Garnish with mint, parsley and cilantro. Serve with couscous