Eggplant And Golden Squash Tagine With Chickpeas And Raisins
This Moroccan-inspired tagine is a flavorful and comforting dish that combines the earthy sweetness of butternut squash with the tender texture of slender eggplant. Fragrant spices and preserved lemon add depth to this vegetarian stew, making it a satisfying meal perfect for sharing with loved ones. Top it off with a sprinkle of parsley, almonds, and raisins for a tantalizing blend of flavors and textures that will transport you to the bustling markets of Marrakech.
— Constant Cookbook
Ingredients
- 1 1/2 lb. butternut squash
- 1 lb. slender eggplant
- 1 1/2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 2 Tbs.
- 1/2 tsp. ground turmeric
- 1/2 tsp. salt, plus more, to taste
- 1 can (14 1/2 oz.) chickpeas, drained and rinsed
- 1 1/2 cups vegetable broth
- 1/2 preserved lemon, rinsed and chopped
- 1 1/2 tsp. fresh lemon juice
- Freshly ground pepper, to taste
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup sliced almonds, toasted
- 1/4 cup raisins or currants
Instructions
- Peel and halve the butternut squash, scoop out the seeds and cut the flesh into 1-inch chunks. Trim the eggplant and cut into 1 1/2-inch chunks.
- In a large pot over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 5 minutes. Stir in the <i>ras el hanout</i>, turmeric and the 1/2 tsp. salt and cook for 1 minute. Add the squash, eggplant, chickpeas, broth and preserved lemon and bring to a boil. Reduce the heat to maintain a simmer, cover and cook until the squash and eggplant are tender, about 20 minutes. Stir in the lemon juice and season with salt and pepper.
- In a small bowl, stir together the parsley, almonds and raisins. Stir two-thirds of the parsley mixture into the tagine, then sprinkle the remaining mixture on top. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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