Chickpea Tagine
Recipe from Food & Wine

Christine Manfield drew from her travels to plan the menu at her Universal Restaurant in Sydney; she created this fragrant stew after a trip to Morocco's High Atlas Mountains.


Chickpea Tagine
Quentin Bacon

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Servings: 6
Prep Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Related Categories: African Cuisine, Butternut Squash, Chickpea, Moroccan Cuisine, Red Potatoes, Stew, Vegetables, Zucchini
 
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Ingredients
  • 1  cup
    dried chickpeas, soaked overnight, and drained
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  • 1/4  teaspoon
    saffron threads
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  • 1  quart
    plus 2 tablespoons water
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  • 1 
    large onion, finely diced
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  • 2 
    garlic cloves, thinly sliced
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  • 1  tablespoon
    unsalted butter
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  • 2  tablespoons
    extra-virgin olive oil
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  • 2  teaspoons
    ground cumin
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  • 1  3
    inch cinnamon stick
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  • 1/4  teaspoon
    crushed red pepper
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  • 1/2  pound
    butternut squash, peeled, and cut into 1-inch dice
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  • 2 
    medium red potatoes, peeled, and cut into 1-inch dice
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  • 1  14 1/2-ounce
    can whole tomatoes, drained, and chopped
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  •  
    Salt
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  • 2 
    small zucchini, diced
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  • 1  tablespoon
    minced preserved lemon rind
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  •  
    Freshly ground black pepper
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  • 3  tablespoons
    chopped cilantro leaves
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  •  
    Yogurt and harissa, for serving
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Directions
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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Chickpeas: Cook Once, Eat Twice
.... This week, it's all about chickpeas, which I'll first make into a Chickpea Tagine for dinner and then toss... eggs or chicken salad. Dinner, Day One: This Chickpea Tagine recipe calls for flavorful Moroccan spices... chickpeas overnight and then cook them until tender about 90 minutes. Served with couscous, the tagine makes... read more...
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