Mediterranean Chickpea and Vegetable Tagine

Ingredients

• 1 can (15 oz) chickpeas (canned, drained and rinsed)
• 2 cups butternut squash, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (canned)
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt
• 1 tbsp lemon juice(optional)
• 1 tsp harissa paste(optional)

Instructions

1. 1

   Prep the vegetables: dice the onion, mince the garlic, and cube the squash into 1-inch pieces (about 15 minutes).

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes until softened, then add the garlic and spices (cumin, coriander, paprika, cinnamon, and harissa if using) and cook for 1 minute until fragrant.

3. 3

   Add the squash, chickpeas, diced tomatoes, broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the squash is tender.

4. 4

   Uncover and simmer for 5 more minutes to thicken the stew if needed. Stir in the lemon juice and taste for seasoning.

5. 5

   Serve hot, garnished with fresh chopped cilantro.