Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the butternut squash by halving it lengthwise, scooping out the seeds, and rubbing the cut sides with 1 tablespoon of olive oil and a pinch of salt.

2. 2

   Fire-roast the butternut squash halves directly over medium coals or a grill grate for 25-35 minutes, turning occasionally, until the flesh is tender and lightly charred.

3. 3

   Once cooled slightly, scoop out the roasted butternut squash flesh from the skin and roughly chop it into 1-inch pieces.

4. 4

   In a large tagine or heavy pot, heat 2 tablespoons of olive oil over medium heat, then add 1 large diced onion and cook for 5-7 minutes until softened.

5. 5

   Stir in 4 minced garlic cloves, a 2-inch grated piece of fresh ginger, 2 teaspoons of Ras el Hanout, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric, and 0.25 teaspoon of cinnamon, cooking for 1 minute until fragrant.

6. 6

   Add the chopped fire-roasted butternut squash, 400 grams of drained chickpeas, 400 grams of canned diced tomatoes, 480 milliliters of vegetable broth, 1 tablespoon of honey, 0.5 finely diced preserved lemon rind, and season with salt and black pepper to taste.

7. 7

   Bring the mixture to a simmer, then cover and cook for 20-25 minutes, allowing the flavors to meld and the sauce to thicken slightly.

8. 8

   Garnish the tagine with 0.25 cup of fresh chopped parsley, 0.25 cup of fresh chopped cilantro, and 0.25 cup of toasted sliced almonds before serving.