Spiced Harissa Chickpea and Butternut Squash Tagine

Ingredients

• 2 tablespoons olive oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 tablespoon harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 medium butternut squash peeled and cubed
• 1 can chickpeas drained and rinsed
• 1 can diced tomatoes
• 2 cups vegetable stock
• 1/2 cup dried apricots chopped
• 1/4 cup fresh cilantro chopped
• 1 tablespoon lemon juice
• to taste salt and pepper

Instructions

1. 1 Heat the olive oil in a large pot or tagine over medium heat. Add the onion and garlic, sautéing until the onion is soft and translucent, about 5 minutes.
2. 2 Stir in the harissa paste, ground cumin, ground coriander, and ground cinnamon. Cook for another 2 minutes until the spices are fragrant.
3. 3 Add the cubed butternut squash to the pot, stirring well to coat it with the spiced onion mixture.
4. 4 Pour in the diced tomatoes, chickpeas, and vegetable stock. Bring the mixture to a simmer, then cover and reduce the heat to low.
5. 5 Let the tagine cook gently for about 45 minutes, or until the butternut squash is tender.
6. 6 Add the chopped dried apricots to the tagine, stirring to combine. Cook for an additional 5 minutes.
7. 7 Season the tagine with salt, pepper, and lemon juice to taste. Stir in the fresh cilantro just before serving.
8. 8 Serve the tagine hot, garnished with additional cilantro if desired.