Interesting dish for the fall table or even for US/Canadian Thanksgiving. Save the rest if using with smaller number of servings.
Serves 8
Squash dish:
1/4 cup (60 ml) olive oil
1 medium diced onion
4 minced garlic cloves
1 Tbs. (15 ml) paprika
2 tsp. (10 ml) each: cumin and turmeric
1 tsp. (5 ml) each: ground ginger and cinnamon
1/2 tsp. (2,5 ml) cayenne (optional)
2 pounds (900 g) butternut squash, peeled and cut into pieces
1 pound (450 g) each: acorn squash and carrots, peeled and cut into pieces
2 cups (480 ml) vegetable broth
1 14-ounce (400 g) organic chickpeas (garbanzo beans), drained
3 cups (820 ml) canned organic tomatoes, save the liquid
1/2 cup (120 ml) sliced green onions
Green Herb Sauce:
2 cups (480 ml) packed cilantro leaves
1/2 cup (120 ml) each: packed parsley leaves and mint leaves
1 large chopped shallot
juice of 2 organic lemons (about 6 Tbs./90 ml)
1/2 cup (120 ml) olive oil
tagine طاجين or tajine طاج
It is named after a type of earthenware pot.
A. Squash dish:
1. Heat oil in a casserole dish or tagine over medium heat.
2. Add onions and garlic. Cool until they are soft.
3. Add spices and cook briefly.
4. Add squash, carrots, chickpeas (garbanzo beans). Stir and cook about 5 minutes.
5. Add tomatoes and the juice, plus the broth.
6. Bring to a boil over medium-high heat. Then reduce to low heat.
7. Cover and simmer for 15-20 minutes.
(a) If there is too much liquid, simmer uncovered for about 10 minutes.
B. Sauce:
1. Combine the herbs, shallot, and lemon juice in a food processor. Drizzle in the oil.
C. Serve:
Drizzle with some of the green sauce and sprinkle with sliced green onions. Serve remaining green sauce on the side.
-modified from "Herb Quarterly"
-modified from "Herb Quarterly"
