Ingredients
- 1/4 teaspoon ground cinnamon
- 2 teaspoons cardamom powder
- 1 tablespoon coriander powder
- 2 1/2 teaspoons cumin powder
- 1 1/4 teaspoons ground fennel seeds
- 1 teaspoon cayenne pepper optional for less heat
- 2 teaspoons turmeric
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 4 tablespoons olive oil divided
- 2 garlic cloves minced
- 1 small red onion sliced
- 1 1/2 pounds butternut squash peeled and cut into 1-inch cubes
- 1 small eggplant cut into 1-inch cubes
- 1 medium bell pepper red or yellow, cut into 1-inch pieces
- 1/2 small head cauliflower cut into bite-sized florets
- 1 large tomato seeds removed and diced
- 3 1/2 cups water
- 1 1/2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 2 cups green beans trimmed and cut into 1.5-inch pieces
- 1 14-ounce can chickpeas drained and rinsed
- Zest and juice of 1 lemon
- Plain yogurt for serving
- 2/3 cup slivered almonds toasted
- 1/4 cup chopped cilantro
- A pinch of paprika or extra cayenne for garnish
Instructions
- In a small bowl, mix the cinnamon, cardamom, coriander, cumin, fennel seeds, cayenne, turmeric, cloves, and ginger.
- Preheat your oven to 350°F. In a large heavy pot over medium-high heat, add 1 tablespoon olive oil and sauté the minced garlic and sliced red onion for about 90 seconds, until softened. Transfer them to a separate bowl, keeping any bits in the pot.
- Add the butternut squash to the pot and cook for 3 minutes until lightly golden. Transfer the squash to the bowl. Then, add 2 tablespoons of olive oil to the pot and cook the eggplant for 3 minutes until it gets a hint of color. Remove to the bowl. Next, if the pot seems dry, add another tablespoon of oil and cook the bell pepper and cauliflower for about 2 minutes, until their edges begin to brown. Transfer these to the bowl as well.
- Add the diced tomato to the pot and cook for 1 minute. Stir in the spice mix and mix for another minute. Add all the sautéed vegetables back into the pot. Pour in the water, ensuring it just covers the vegetables, and season with salt and black pepper. Bring to a simmer, then transfer the pot to the oven and roast for 30 minutes.
- Remove the pot from the oven, then stir in the green beans and chickpeas. Simmer on the stove over medium-low heat for 15 minutes uncovered, allowing the sauce to thicken slightly. Stir in the lemon zest and lemon juice.
- Ladle the tagine into bowls and top each serving with a dollop of plain yogurt. Garnish with toasted almonds, chopped cilantro, and a pinch of paprika or extra cayenne if desired. This dish is great on its own or served over couscous or rice.