Butternut Squash Chickpea Tagine

🥘 Ingredients

• ras el hanout 1 tbsp
• ground coriander 1 tsp
• ground cinnamon ½ tsp
• ground cumin ½ tsp
• ground ginger ¼ tsp
• ground turmeric ¼ tsp
• cayenne pepper ½ tsp
• Several
• A
• Extra
• Garlicky Base 1 ½ cup
• cinnamon stick 1
• vegetable broth 2 cup
• peeled & finely diced butternut squash 3 cup
• chickpeas 2
• canned crushed tomatoes cans ½ oz
• large Medjool dates 2-6
• bay leaves 2
• Kosher
• big handful flat-leaf parsley or cilantro leaves and tender stems 14 g
• medium lemon 1
• good-quality creamy vegan yogurt 5 oz
• ground coriander ½ tsp
• For serving: Crusty bread or pita to serve 4

Tagine Spices

1. 1

   Prepare: ras el hanout , ground coriander , ground cinnamon , ground cumin , ground ginger , ground turmeric , cayenne pepper , Several cracks of black pepper, A pinch of ground cloves.
2. 2

   Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
3. 3

   Label and store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: Extra virgin olive oil, Garlicky Base , cinnamon stick , Tagine Spices ( timer tbsp) (from meal prep), vegetable broth , peeled & finely diced butternut squash , chickpeas , canned crushed tomatoes cans , large Medjool dates , bay leaves , Kosher salt and freshly cracked black pepper, big handful flat-leaf parsley or cilantro leaves and tender stems , medium lemon , good-quality creamy vegan yogurt , ground coriander , For serving: Crusty bread or pita to serve .
5. 5

   Arrange an oven rack to fit a Dutch oven or braising pan. Preheat to 375ºF / 190ºC. Meanwhile, prep and measure the ingredients for steps 2 through 4.
6. 6

   Heat a Dutch oven over medium-high heat with a drizzle of olive oil. Add the Garlicky Base and cook until warmed through, 2 to 3 minutes, stirring frequently.
7. 7

   Add the cinnamon stick (if using) and Tagine Spices, and stir vigorously for 1 minutes . If it starts to stick, add a splash of water to deglaze the pot.
8. 8

   Add the vegetable broth, diced squash, chickpeas, canned tomatoes, chopped dates, bay leaves, 1 tsp kosher salt, and pepper to taste. Stir, and bring to a boil. Turn off the heat, drizzle with a nice glug of olive oil, and stir to combine. Cover the pan with its lid and ensure it’s tightly fitted. NOTE: If you don’t have a lid for your pan, cover tightly with foil.
9. 9

   Transfer to the oven and bake, covered, for 40 minutes , or until the squash is tender and the mixture is thick and stew-like.
10. 10

    While the tagine bakes (or cools, see step 7), prepare your side salad (if you’re making one) and prepare the other ingredients. Chop the parsley (or cilantro). Zest and juice 1 lemon. Make the Yogurt Sauce: In a bowl, stir together the yogurt, 2 tsp of lemon juice, a pinch of salt, and the coriander. Taste, adding more lemon juice or salt as desired. Refrigerate until ready to use.
11. 11

    For the best flavor, uncover and cool the tagine for 15 minutes . Discard the bay leaves and cinnamon stick.
12. 12

    Stir in half of the lemon zest plus 1 tbsp lemon juice. Taste, adding more salt/pepper, lemon zest, or lemon juice, keeping in mind the Yogurt Sauce will add lemony notes.
13. 13

    Serve the tagine in bowls topped with Yogurt Sauce, chopped parsley or cilantro, and a drizzle of good-quality extra virgin olive oil. Serve with your side salad, if you made one, and bread, if using, on the side.