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 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 cup dried apricots, chopped
• 1 cup fresh cilantro, chopped
• 1 tablespoon lemon juice
• to taste salt and pepper

Method

1. 01
   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. 02
   Stir in the harissa paste, ground cumin, ground coriander, and ground cinnamon. Cook for another 2 minutes until the spices are fragrant.
3. 03
   Add the cubed butternut squash to the pot, stirring well to coat it with the spiced onion mixture.
4. 04
   Pour in the diced tomatoes, chickpeas, and vegetable stock. Bring the mixture to a simmer, then cover and reduce the heat to low.
5. 05
   Let the tagine cook gently for about 45 minutes, or until the butternut squash is tender.
6. 06
   Add the chopped dried apricots to the tagine, stirring to combine. Cook for an additional 5 minutes.
7. 07
   Season the tagine with salt, pepper, and lemon juice to taste. Stir in the fresh cilantro just before serving.
8. 08
   Serve the tagine hot, garnished with additional cilantro if desired.