© Quentin Bacon
Active Time
20 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 6

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.    More Healthy Vegetable Dishes  

How to Make It

Step 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.

Step 2    

In a bowl, crumble the saffron in the 2 tablespoons of water; steep for 10 minutes.

Step 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.

Step 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.

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