• 6servings
  • 100minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dried chickpeas, soaked overnight and drained

  2. 1/4 teaspoon saffron threads

  3. 1 quart plus 2 tablespoons water

  4. 1 large onion, finely diced

  5. 2 garlic cloves, thinly sliced

  6. 1 tablespoon unsalted butter

  7. 2 tablespoons extra-virgin olive oil

  8. 2 teaspoons ground cumin

  9. One 3-inch cinnamon stick

  10. 1/4 teaspoon crushed red pepper

  11. 1/2 pound butternut squash, peeled and cut into 1-inch dice

  12. 2 medium red potatoes, peeled and cut into 1-inch dice

  13. One 14 1/2 ounce can whole tomatoes, drained and chopped

  14. Salt

  15. 2 small zucchini, diced

  16. 1 tablespoon minced preserved lemon rind

  17. Freshly ground black pepper

  18. 3 tablespoons chopped cilantro leaves

  19. Yogurt and harissa , for serving

Instructions Jump to Ingredients ↑

  1. In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, 45 minutes. Drain.

  2. In a bowl, crumble the saffron in the 2 tablespoons of water; steep for 10 minutes.

  3. In a deep skillet, cook the onion and gar­lic in the butter and oil over moderate heat until golden, 8 minutes. Add the cumin, cin­namon stick and crushed red pepper and cook for 2 minutes. Add the saffron water, chickpeas, squash, potatoes, tomatoes, the quart of water and a large pinch of salt; bring to a boil, then simmer until the squash and potatoes are tender, 30 minutes.

  4. Add the zucchini and the preserved lemon; simmer until the zucchini is tender, 5 minutes. Discard the cinnamon stick. Season the tagine with salt and pepper and stir in the cilantro. Serve in bowls with yogurt and harissa .


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