Thursday, February 12, 2009

Chickpea Tagine with Butternut Squash

This recipe came from the October 2008 issue of Vegetarian Times. Tagine is a North African stew, often incorporating ingredients such as saffron, cinnamon, raisins, currants, nuts, citrus fruits, olives, or cumin. It's a regional dish so the flavors vary. I've changed it a little bit from the VT version, basically substituting raisins for currants, maple syrup for honey, and soy yogurt for Greek yogurt. I was originally going to serve this with some Israeli couscous, but the Butternut in the pantry was calling my name. I spiced it was similar seasonings, baked and mashed it, then served it underneath the tagine. The flavors were delicious together and the soy yogurt complemented all the sweetness nicely. It also filled the house with an amazing aroma!

I'm sure this would also be good without the squash, if you'd like.

2 Tb. olive oil (divided)
1 small onion, thinly sliced
1/2 Tb. minced garlic (2 cloves)
1 (14.5 oz.) can chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
1/4 c. raisins
1 Tb. maple syrup (divided)
1/2 tsp. turmeric
1 1/2 tsp. cinnamon (divided)
1/2 tsp. cumin
1/8 tsp. cayenne (red) pepper
1 butternut squash, halved and seeds removed
Plain soy yogurt

Prepare squash:
Place 1 Tb. oil, 1/4 c. water, and squash halves in a roasting pan. Drizzle with 1/2 Tb. maple syrup and 1 tsp. cinnamon. Cover and bake at 400 for about 45 minutes.

When the squash is half done, prepare the tagine:
Heat remaining oil in a large skillet over medium heat. Add onion and garlic and saute a few minutes, or until onion slices are soft. Stir in chickpeas, carrots, raisins, spices, maple syrup, and 2 cups water. Cover and simmer 25 minutes, stirring occasionally. Season with sea salt and pepper, to taste.

Before serving:
Scoop the squash out of the shells and mash. On each plate, place a layer of squash under a layer of tagine. Serve with a dollop of plain soy yogurt!

4 servings/350 calories each (includes squash and yogurt)

I hope to get better at my picture-taking and food styling, so please, bear with me!

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