Moroccan Chickpea Tagine
Ingredients: large yellow onion, medium red bell pepper, garlic cloves, butternut squash, extra virgin olive oil · 80 min cook time · 350kcal · ₩20,150
Ingredients
1ea large yellow onion, 1ea medium red bell pepper, 6ea garlic cloves, 3cups (400g) butternut squash, 2tbsp extra virgin olive oil, 1tsp kosher salt, 1tsp coriander, 0.5tsp cumin, 0.5tsp cinnamon, 0.25tsp turmeric, 0.25tsp ginger, 0.5tsp cayenne pepper, 1pinch cloves, 1pinch black pepper, 1tbsp Ras El Hanout, 3ea Medjool dates, 1can (14.5-ounce/410g) crushed tomatoes, 2cups (480 ml) vegetable broth, 2cans (15-ounce/425g) chickpeas, 2ea bay leaves, 300g all-purpose flour, 1.5tsp baking powder, 5ounces (140g) coconut yogurt, 105ml water, 1ea lemon, 0.25cup fresh parsley, 1pinch flaky sea salt
Instructions
1. Finely dice one large yellow onion, roughly chop one medium red bell pepper, and finely chop six cloves of garlic.
2. Microwave the butternut squash for 2 minutes to soften, then peel, slice into thin slabs, and finely dice into 3 cups (400g) of cubes.
3. Heat extra virgin olive oil in a Dutch oven over medium-high heat. Add the diced onions and a pinch of kosher salt, and sauté for 8 minutes until softened and golden.
4. While onions are cooking, prepare the spice blend: combine 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp cinnamon, 1/4 tsp turmeric, 1/4 tsp ginger, 1/2 tsp cayenne pepper, a pinch of cloves, and a generous amount of black pepper. Add 1 tbsp Ras El Hanout to the blend.
5. Pit and chop 3-6 Medjool dates. Use 6 dates for a sweeter stew, or 3 for just a little sweetness.
6. Open a can of crushed tomatoes and measure out 14.5 ounces (410g).
7. Add the bell pepper, garlic, and a cinnamon stick to the Dutch oven. Stir frequently for about 3 minutes until fragrant.
8. Add the spice blend to the pot and stir vigorously to prevent burning. If it looks dry, add a splash of vegetable broth.
9. Add 2 cups (480ml) vegetable broth, diced butternut squash, crushed tomatoes, 2 cans (15-ounce/425g) rinsed chickpeas, chopped dates, 2 bay leaves, and 1 tsp kosher salt to the pot. Scrape up any food bits stuck to the bottom for extra flavor.
10. Crank up the heat to bring the stew to a boil, then add a nice glug of extra virgin olive oil for richness. Cover the pot tightly and bake at 375°F (190°C) for 40 minutes.
11. While the tagine bakes, make the flatbread: combine 300g all-purpose flour, 1 1/2 tsp baking powder, and 1 heaping tsp kosher salt in a bowl. Whisk to combine.
12. Add 5 ounces (140g) coconut yogurt and 105ml water to the flour mixture. Start combining with a spatula or your hands until it forms a shaggy dough.
13. Lightly flour your work surface and knead the dough until it's not too sticky and relatively smooth. If it's too sticky, add a little more flour.
14. Place the dough back in the bowl, add a little oil to the bottom, and cover for 15 minutes to rest. This allows the gluten strands to relax.
15. While the dough rests, make the yogurt sauce: combine 5 ounces (140g) vegan coconut yogurt, 2 tsp lemon juice, 1/2 tsp ground coriander, and a couple of pinches of salt in a small bowl. Mix well and taste. Store in the fridge until ready to serve.
16. Preheat a cast iron pan on a regular stove over medium-high heat for about 5 minutes.
17. Divide the dough into 6-8 pieces (6 for large flatbreads, 8 for medium). Lightly dust your work surface with flour. Roll out one piece of dough into a thin, even circle. Pick up the rolling pin after each roll to prevent sticking.
18. Add a little oil to the preheated pan and spread it out. Place a rolled flatbread in the pan. Cook until charring appears on the bottom and bubbles form on top, then flip and cook the other side.
19. Remove the cooked flatbread from the pan and drizzle with extra virgin olive oil. Brush the oil over the flatbread and sprinkle with flaky sea salt.
20. Chop fresh flat-leaf parsley to finish the tagine. You can also use cilantro.
21. Remove the tagine from the oven. Scoop out the cinnamon stick and bay leaves. Stir the tagine to combine the flavors and thicken the stew.
22. Zest one medium lemon directly into the pot for brightness. Add 1 tablespoon of lemon juice and the chopped parsley. Stir well.
23. Serve the tagine in a bowl. Add a dollop of the prepared yogurt sauce and a little more fresh chopped parsley. Serve with the freshly made flatbread.
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