The motivation for this dish was simply a winter squash — a rather bulky vegetable, hanging out on the counter with no particular place to go. And then there was me, with no particular ideas for what to cook. So a Moroccan situation evolved, as I’m one to believe that when cinnamon, cumin, cayenne come together, it’s all about Morocco. This little experiment in not knowing what to cook was well received and bookmarked for an encore, but if I had it to do all over again (and I do) I would have tossed in some yellow raisins and served it over quinoa. (Cous Cous did not make my list for the year.) Even though I had basically backed into a dish that I could call Moroccan, I was very close to calling this a tagine, until I sadly learned that the definition of a tagine is a Moroccan stew that was actually cooked in a tagine. So between now and the next time, I’m going to give some serious thought as to whether I need one of these adorable pots. I’m thinking that I do.
- A Moroccan tagine: easily the coolest pot possible for cooking a spicy stew.
- 3 Tbsp. olive oil
- One large or two small yellow onions cut into small wedges
- One large winter squash, peeled, cored and chopped
- 3 carrots, peeled and rough chopped
- One half bunch of kale, torn away from the stems and into small pieces
- 1 tsp. cinnamon
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/2 tsp. kosher salt
- 2 tsp. grated ginger
- 4 oz. tomato paste
- 1 1/2 cups vegetable stock
- 14 1/2 oz. can of garbanzo beans, drained
- Heat olive oil in a heavy pot.
- Add onions and cook on medium-high heat for 5 minutes.
- Combine chopped squash and carrots, and continue cooking for another 5 minutes before adding kale.
- Add spices along with grated ginger.
- Measure a cup and a half of vegetable stock along with 4 oz. of tomato paste and stir to combine.
- Reduce heat and cover for 25 minutes.
- Remove lid. Add garbanzo beans and continue cooking for another 10 minutes until garbanzos are heated through.
- Remove from heat.
- Serve warm with crusty bread or rolls.