Embrace the Cozy Season: Butternut Squash Chickpea Tagine Stew
When the cooler weather settles in, and the sky turns dark before the day ends, my mind goes into hibernation. I want cozy, comforting, one-pot meals that warm me from the inside out. One-pot wonders, especially this Butternut Squash Chickpea Tagine Stew, are the perfect companions for those chilly evenings.
Tagine can mean two things, one, a savory stew, and second, a cooking vessel. The stew is of North African origins, and made of vegetables, meats, and a number of spices, like cumin, ginger, and turmeric (among others).
Tagine, the cooking vessel, is a clay or ceramic dish with a cone-shaped lid, which traps and circulates steam for even cooking. Whether you have the iconic cooking vessel, or not, you can get similar results with a heavy-bottomed skillet or pot with a well fitting lid.
While I love my tagine that I bought in Marrakesh, it’s not something that is found in the average kitchen, which is why I took inspiration from my favorite vegetarian stew and adapted it to the home kitchen with both equipment and timing in mind.
For a twist, I use a cumin, coriander, ginger and garlic alongside a harissa powder blend, made of paprika, cumin, garlic, cinnamon, coriander and caraway, but feel free to experiment with berbere blends, or making your own!
Harissa powder, with its North African roots, is a versatile spice blend that packs a punch. Paprika provides a smoky base, cumin adds earthiness, garlic brings pungency, cinnamon imparts warmth, coriander contributes citrusy notes, and caraway enhances with a hint of anise. This blend is not just a spice; it’s a journey through the diverse flavors of the region.
The seasonal butternut squash (use sweet potatoes, in a pinch) is the star of this dish, complemented by chickpeas, and sweet dried cranberries. This tagine is best served over couscous or rice on a cold day.
Check out my other recipes here.
Squash & Chickpea Tagine Inspired Stew
Author: Micah Siva
Serves: 4
Ingredients
- 4 tablespoons extra olive oil
- 1 medium yellow onion, chopped
- 7 garlic cloves, finely chopped
- 2 large carrots, peeled and chopped
- 1 teaspoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons harissa seasoning (I like Oaktown Spice Shop)
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- 1, 14 oz can chickpeas, drained and rinsed
- 4 cups cubed and peeled butternut squash
- 1, 28 oz can diced tomatoes
- 2 cups vegetable broth, low sodium, if preferred
- ½ cup dried cranberries or cherries
- 1 tablespoon finely chopped preserved lemon, or 1 teaspoon lemon zest + 2 teaspoons lemon juice
Cilantro, to serve
- Heat the oil in a large, deep skillet over medium-high heat. Add the onion, and cook for 4 to 6 minutes, or until they begin to soften and turn translucent.
- Add the garlic and carrots, cooking for 1 to 2 minutes or until fragrant. Add the salt, cumin, coriander, harissa, ginger, and turmeric, stirring to combine.
- Add the chickpeas, butternut squash, canned tomatoes, vegetable broth, cranberries, and preserved lemon, storring to evenly distribute.
- Bring to a boil, and reduce to simmer, covered for 20 to 25 minutes, or until the vegetables are fork tender. Season with salt and pepper, to taste.
- Serve with fresh cilantro overtop of rice, or couscous.