Moroccan · Free recipe
Moroccan Vegetable Tagine
Butternut squash, carrots, and chickpeas braise gently with ras el hanout, preserved lemon, and a handful of dried apricots that plump up and melt into the broth. The result is warm-spiced and faintly sweet with a salty citrus edge, best spooned over a mound of fluffy couscous.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Serves
- 6
- Level
- Medium
Method
-
Warm the olive oil in a tagine or heavy Dutch oven over medium heat and cook the onion for 8 minutes until soft and just starting to color.
-
Stir in the garlic, ginger, ras el hanout, and tomato paste and cook for 1 to 2 minutes until the paste darkens and the spices smell toasty.
-
Add the squash and carrots and turn them in the spiced oil for 2 minutes so every piece is coated.
-
Pour in the diced tomatoes and broth, add the chickpeas and apricots, season with salt, and bring to a simmer.
-
Cover and cook over low heat for 35 to 40 minutes, until the squash is tender but still holding its shape and the sauce has thickened slightly.
-
Stir in the preserved lemon and olives, simmer uncovered for 5 more minutes, then sprinkle with cilantro and serve over couscous.
Zest note from the test kitchen
Preserved lemon is salty, so wait until it is in the pot before doing your final salt adjustment.
