Chickpea Tagine

Ingredients:
Yields: Four servings

1 1/2 tablespoons olive oil

1 red onion, quartered and thickly sliced

1/2 teaspoon salt, plus additional to taste

2 small carrots, sliced lengthwise, cut into 1/2-inch-thick slices (about 3/4 cup)

1 1/2 cups cubed, peeled butternut squash (6 ounces)

2 garlic cloves, roughly chopped

3 quarter-size pieces peeled fresh ginger (I used dried, powdered)

1/2 teaspoon harissa paste 

2 teaspoons honey

1 teaspoon ground cumin

1 whole cinnamon stick

1/4 teaspoon turmeric

4 plum tomatoes, cored and chopped (1 pound)

1 medium zucchini, quartered and cut into 1/2-inch chunks (2 cups)

10 dried apricots, sliced (1/4 cup packed)

1/2 cup water

1 19-ounce can chickpeas, drained and rinsed

Freshly squeezed juice of 1/2 lemon, plus additional to taste
1 cup whole wheat bulgur, cooked according to package directions (optional)

4 teaspoons sliced, toasted almonds (I forgot to put these on the dish-bummer!)



Directions:


In a large heavy pot over medium-low heat, warm the olive oil; add the onion and salt. Cook, stirring occasionally, for 5 minutes.





Add the carrots and continue to cook for 5 more minutes.

Add the butternut squash, garlic, and ginger and raise the heat to medium. Cook, stirring, for 5 minutes.

Add the harissa, honey, cumin, cinnamon stick, and turmeric and stir until fragrant, 1 minute. 

Add the tomatoes, zucchini, and apricots and stir well. Pour in the water and bring to a simmer over medium heat. Cover and reduce the heat as needed to simmer gently, stirring occasionally, until the vegetables are tender but not mushy, 20 to 25 minutes.

Add the chickpeas and lemon juice. Raise the heat and simmer, uncovered, until the chickpeas are heated through and the liquid has thickened slightly, 5 to 10 minutes.




Season to taste with additional salt, harissa, honey, and lemon. Serve over bulgur wheat if desired and garnish with sliced almonds.