Flavorful, visually striking and nutrition-rich this Chickpea Squash Tagine is perfect for these chilly fall nights. Using pantry staples, it comes together in about an hour.
My husband and I eat very little meat these days and I pretty much save it for Shabbat and other holidays. However, this past Shabbat I just didn’t feel like going to the grocery store and nothing in my freezer excited me. I asked my husband if he minded if I made a vegan Shabbat and thankfully (as I knew he would) he responded that if I was cooking that was fine with him.
This Chickpea and Squash Tagine originated from the Rainbow Plant Life site, but with some changes of my own. I keep a well stocked pantry and had recently bought several different winter squashes, so I knew that I could make this dish without a trip to the market. Now I could have used canned or jarred chickpeas, but when I can my preference is to soak and cook my own beans. They are superior, although there are a few quality chickpea brands available and I will use them when I haven’t thought ahead or am cooking last minute.
So what is a tagine? A tagine is a clay or ceramic cooking vessel commonly used in Moroccan cuisine. It also refers to a kind of stew that you cook inside the tagine. Fear not, an actual tagine is not necessary to make this tagine or any other that you might want to try. I have never owned one and have done just fine. You can use a Dutch oven or I love my Staub All-Day Pan with Domed Glass Lid with an enameled over cast iron base. It’s a fabulous pan and I use it constantly. The pan can be pricey but look for it on sale. You won’t be sorry.
Both the tagine as cookware and the Staub pan trap the steam in the food you are cooking. With a minimal amount of liquid, the shape of the pan and lid allows the meat and/or vegetables to cook slowly and retain all of their moisture. The final dish is flavorful, with the components ending up tender and juicy.
I used Red Kuri Squash this time, but almost any winter squash will work. I admit that cutting up and peeling squash can be a bit tedious and depending on how you are cooking the squash, the skin can be left on in some cases. Many supermarkets at this time of year sell pre-chopped squash (generally butternut) in the produce section. So if you have neither the time nor the inclination, by all means, go this route. Butternut squash is ubiquitous and it’s also delicious.
Winter squash are nutrient dense and fairly low in calories. There are dozens of ways to use them in everything from soup to desserts. So if you haven’t used squash before, now is the perfect time to add this to your meals.
There are some meat tagine recipes available on my blog as well:
Chicken Tagine with Almonds and Apricots
Lamb Merguez and Chicken Tagine
Lamb Tagine with Chickpeas and Cilantro
RECIPE
Yield: 6 to 8 generous servings with a grain (I used rice this time but couscous is classic)
INGREDIENTS
2 to 3 Tablespoons of Avocado, EVOO or another neutral oil
1 large yellow onion, peeled and chopped
1 medium red pepper, chopped into large dice
6 fat garlic cloves, peeled and finely chopped
1 cinnamon stick
2 cups of vegetable broth
4 cups of peeled and chopped winter squash (Butternut, Red Kiri, Kabocha, Honey Nut etc.) Try to keep the pieces about the same size as the chopped bell pepper.
4 cups of cooked chickpeas (But you can get away with using 2 (15-ounce) cans, drained)
1 (14.5-ounce) can of crushed or diced tomatoes (I used fire roasted)
6 large Medjool dates, with the pits removed and coarsely chopped
5 to 6 large pitted prunes or dried apricots, halved
Spice Mix (I mostly use rounded measurements when using spices. And when you can, grind your own. It takes seconds and the difference is amazing. Also storing whole spices keeps them fresher longer.)
1 Tablespoon Ras el hanout (These days this is available in many grocery stores and online. Great with any winter squash.)
2 bay laurel leaves (dried or fresh)
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/8 teaspoon of ground cloves
1/4 to 1/2 teaspoon of ANY of the following: Aleppo Pepper, Rajasthan Chili or Cayenne
Kosher salt (I used a broth that was unsalted and added 1.5 teaspoons of Diamond kosher salt to the entire dish. You can always add salt at the end after you taste the dish.)
DIRECTIONS
Prep everything BEFORE you begin to cook. It will make your life so much easier.
In a small bowl, mix together the spices for the spice mix.
Heat the oil over medium heat in a large deep skillet or Dutch oven with a tight-fitting lid. Once the oil is hot, add the onions and 1 teaspoon of the salt. Cook until the onions are golden brown, about 10 to 12 minutes. Stir occasionally and add a splash of water or broth if the onions look as if they are sticking to the bottom of the pan.
Add the bell pepper, garlic and cinnamon stick and cook, stirring frequently for about 3 minutes.
Add the Spice Mix, stirring constantly for 1 minute to bloom the spices.
Now add in the remaining broth, squash, chickpeas, bay leaves, tomatoes and dried fruit. Mix everything through to evenly distribute the ingredients.
Bring the pan liquid to a boil, then cover the pan with a tight-fitting lid. Reduce the heat to a simmer and cook for about 40 minutes or until the squash is tender and the aroma is intoxicating.
Serve over rice or couscous and top with some lightly toasted chopped almonds and some chopped fresh herbs and lemon zest. If you or your guests want to add a little extra heat, I suggest a little Rose Harissa.
Now dig in!
