by Robin Asbell
from New Vegetarian
(Chronicle Books, 2009)
Serves 6

Tagine refers to the covered cooking vessel in which a dish like this would be prepared as well as the dish itself. You can use a heavy covered brazier or Dutch oven. This sweet and hearty version of a tagine has slow-cooked squash chunks bathed in spices, prunes, whole shallots, garbanzo beans, garlic, and crunchy almonds.

convert Ingredients
For the squash tagine
3 tablespoons extra-virgin olive oil
10 small shallots, peeled
8 medium garlic cloves, peeled
1 1/2 pounds (4 cups) winter squash, peeled and sliced
1/4 cup slivered raw almonds
12 large pitted prunes, halved
2 tablespoons slivered lemon zest (from 1 large lemon)
1 tablespoon grated fresh ginger
1 cup vegetable stock
1 15-ounce can garbanzo beans, drained and rinsed
1 tablespoon honey or agave syrup
1/2 teaspoon cinnamon
1 pinch saffron, crushed
Salt
Cayenne
1/2 cup chopped fresh parsley

For the couscous
1 1/2 cups vegetable stock or water
1 cup whole wheat couscous
1/2 teaspoon olive oil
1/2 teaspoon salt

Method
Make the squash tagine
1. In a Dutch oven or other heavy pot with a lid over low heat, heat the olive oil and sauté the shallots and garlic. Cook until they are golden and sweet, at least 10 minutes. Add the squash to the pot and continue sautéing, stirring, until the squash browns on the edges. Add the almonds, prunes, slivered lemon zest, and ginger and cook until the almonds start to color. Add the vegetable stock, garbanzo beans, honey, cinnamon, and saffron, and cover the pot. Bring the squash mixture to a simmer, cover, and simmer for 10 minutes.

2. When the squash and vegetables in the tagine are tender when pierced with a paring knife, the soup is done. Season with salt and cayenne pepper and sprinkle in parsley. Serve the squash tagine over couscous.

Prepare the couscous
1. While the squash tagine is cooking,  bring the vegetable stock to a boil in a small heavy saucepan. Add the couscous, olive oil, and the salt. Stir, cover, and remove from the heat. Let stand for 10 minutes, then uncover and fluff with a fork. Cover to keep warm until serving time.

Recipe © 2009 Robin Asbell. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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