Roasted Butternut Squash and Chickpea Tagine with Preserved Lemon and Harissa Recipe

Description:

Hey friend! Let's talk about food. I've been working on this amazing recipe, and I'm so excited to share it with you. It's called "Roasted Butternut Squash and Chickpea Tagine with Preserved Lemon and Harissa." Sounds fancy, right? But it's surprisingly easy to make. The dish itself is a beautiful blend of North African and Mediterranean flavors. Imagine a tagine – that gorgeous, conical earthenware pot – simmering away on a low heat, filling a kitchen with warm, aromatic spices. This tagine isn't strictly traditional, though. I've taken inspiration from the slow-cooking techniques of Moroccan tagines and blended them with the vibrant flavors of the Mediterranean, particularly the use of preserved lemon and harissa paste. I picture it being created in a bustling Moroccan souk, perhaps by a chef who'd traveled and incorporated new flavors into their family recipes. The roasted butternut squash adds a touch of sweetness and earthiness that perfectly complements the savory tagine. Health-wise, this dish is a powerhouse. Butternut squash is packed with Vitamin A, which is great for your eyes and immune system. Chickpeas are a fantastic source of protein and fiber, keeping you full and energized. Preserved lemon adds a unique, bright flavor, and it’s also a great source of vitamin C. Harissa paste, while spicy, is also a source of antioxidants. And, because it's slow-cooked, all the nutrients are preserved, and the flavors have time to meld together beautifully. Slow cooking generally breaks down tough fibers in the vegetables and meat (if you chose to add it), making it easier to digest and absorbing more nutrients from the food. The overall absence of excessive oils and added sugars makes this a balanced and relatively healthy meal choice, perfect for a cozy evening or even a more formal get together.

Ingredients:

• - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed – I always buy a whole one; they're so much cheaper and tastier. Plus, it's oddly satisfying to peel and chop a giant squash!
• - 1 large onion, chopped – The base of so many amazing dishes, onions add a gentle sweetness and depth of flavor. I prefer yellow onions for this recipe.
• - 2 cloves garlic, minced – A little goes a long way! Garlic adds a pungent bite that pairs well with the sweetness of the squash.
• - 1 teaspoon ground cumin – This is essential for that warm, earthy Moroccan flavor. I always buy whole cumin seeds and grind them myself – the fresher, the better!
• - 1 teaspoon ground coriander – This adds a citrusy note that complements the other spices beautifully.
• - ½ teaspoon turmeric – It gives a beautiful golden color and adds a slight peppery taste. Remember to wash your hands well after using it!
• - ¼ teaspoon cayenne pepper (or more, to taste) – This gives a little kick. Feel free to adjust based on how spicy you like it. I love a good bit of heat!
• - 1 (14.5 ounce) can chickpeas, rinsed and drained – A great source of protein and fiber, they also add a lovely hearty texture.
• - 1 cup vegetable broth (or chicken broth, if you prefer) – This adds liquid for the slow cooking.
• - 2 tablespoons olive oil – I use extra virgin olive oil; it has a richer flavor.
• - 1 preserved lemon, rind finely chopped (and pulp discarded, if you don't like too much intense preserved lemon taste, but try the zest first!) – This adds a unique, bright, and slightly salty flavor that's quintessential to this dish. It’s a bit of an adventure to find, but worth the hunt!
• - 1 tablespoon harissa paste – This adds a smoky, spicy kick that takes this dish to the next level. Start with 1 tablespoon and add more, to your liking, later!
• - Salt and freshly ground black pepper, to taste – Always season generously throughout the cooking process. Taste as you go!
• - Fresh cilantro, chopped, for garnish (optional) – Adds a fresh, herbaceous note at the end.

Instructions:

1. 1. Preheat your oven to 400°F (200°C). This is a crucial step, don't skip it! Get your oven nice and hot for the roasting part.
2. 2. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized. I like to check on them at 20 minutes. If some pieces are cooking faster, remove them early. You want them nicely roasted, but not burnt!
3. 3. While the squash is roasting, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Don't rush this; let the onions soften properly for a sweeter taste. I always add a pinch of salt at the start; it helps to draw out the moisture.
4. 4. Add the minced garlic, cumin, coriander, turmeric, and cayenne pepper to the pot and cook for another minute, stirring constantly, until fragrant. You should start to smell the amazing spices! This is where all the magic happens.
5. 5. Stir in the roasted butternut squash, chickpeas, vegetable broth, preserved lemon rind, and harissa paste. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavors become. I often let it simmer for 40 minutes, and let it sit and rest for another 10 minutes after that.
6. 6. While the tagine simmers, I usually get sidetracked. I’ll clean the kitchen, maybe put on some music, sometimes even start a new project. This is the beauty of slow cooking; it gives you time to do other things while the flavors magically deepen.
7. 7. After simmering, taste the tagine and adjust the seasoning with salt and pepper as needed. If it needs more heat, add a bit more harissa paste. If it's too thick, add a bit more broth. It should be a lovely, thick stew-like consistency.
8. 8. Once you're happy with the seasoning and consistency, remove the tagine from the heat and let it rest for at least 10 minutes before serving. This allows the flavors to meld even further. I find this resting time also helps the flavors deepen.
9. 9. Serve the tagine hot, garnished with fresh cilantro, if desired. I often serve it with some crusty bread to soak up all the delicious sauce!
10. 10. Enjoy your amazing, healthy, and flavorful Roasted Butternut Squash and Chickpea Tagine with Preserved Lemon and Harissa! Seriously, this recipe is amazing and it’s something you'll want to share with everyone. Let me know what you think!