- 1 cup dried chickpeas, soaked overnight and drained
- 1/4 teaspoon saffron threads
- 1 quart plus 2 tablespoons water
- 1 large onion, finely diced
- 2 garlic cloves, thinly sliced
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- One 3-inch cinnamon stick
- 1/4 teaspoon crushed red pepper
- 1/2 pound butternut squash, peeled and cut into 1-inch dice
- 2 medium red potatoes, peeled and cut into 1-inch dice
- One 14.5 ounce can whole tomatoes, drained and chopped
- 2 small zucchini, diced
- 1 tablespoon minced preserved lemon rind
- Freshly ground black pepper
- 3 tablespoons chopped cilantro leaves
- Yogurt and harissa, for serving
How to make this recipe
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.
In a bowl, crumble the saffron in the 2 tablespoons of water; steep for 10 minutes.
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.
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 <em>harissa</em>.