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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

Christine Manfield
January 2008

Gallery

© Quentin Bacon

Recipe Summary

active:
20 mins
total:
1 hr 40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 harissa.

Suggested Pairing

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

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