Chickpea Tagine
© Quentin Bacon

Chickpea Tagine

  • ACTIVE: 20 MIN

Christine Manfield drew from her travels to plan the menu at her Universal Restaurant in Sydney; she created this fragrant stew after a trip to Morocco's High Atlas Mountains.

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  1. 1 cup dried chickpeas, soaked overnight and drained
  2. 1/4 teaspoon saffron threads
  3. 1 quart plus 2 tablespoons water
  4. 1 large onion, finely diced
  5. 2 garlic cloves, thinly sliced
  6. 1 tablespoon unsalted butter
  7. 2 tablespoons extra-virgin olive oil
  8. 2 teaspoons ground cumin
  9. One 3-inch cinnamon stick
  10. 1/4 teaspoon crushed red pepper
  11. 1/2 pound butternut squash, peeled and cut into 1-inch dice
  12. 2 medium red potatoes, peeled and cut into 1-inch dice
  13. One 14.5 ounce can whole tomatoes, drained and chopped
  14. Salt
  15. 2 small zucchini, diced
  16. 1 tablespoon minced preserved lemon rind
  17. Freshly ground black pepper
  18. 3 tablespoons chopped cilantro leaves
  19. Yogurt and harissa, for serving
  1. In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, 45 minutes. Drain.
  2. In a bowl, crumble the saffron in the 2 tablespoons of water; steep for 10 minutes.
  3. In a deep skillet, cook the onion and gar­lic in the butter and oil over moderate heat until golden, 8 minutes. Add the cumin, cin­namon stick and crushed red pepper and cook for 2 minutes. Add the saffron water, chickpeas, squash, potatoes, tomatoes, the quart of water and a large pinch of salt; bring to a boil, then simmer until the squash and potatoes are tender, 30 minutes.
  4. Add the zucchini and the preserved lemon; simmer until the zucchini is tender, 5 minutes. Discard the cinnamon stick. Season the tagine with salt and pepper and stir in the cilantro. Serve in bowls with yogurt and harissa.

Suggested Pairing

Crisp Chenin Blanc, such as one from California's Clarksburg region.