Cook what you grow
Squash and Chickpea Tagine
Winter squash simmered with chickpeas, tomato, cumin and ginger until meltingly tender, a North African stew that turns one big squash into four dinners.
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Ingredients
serves 4From the garden
- 2 lb winter squash, peeled, seeded, cut into 1.5-inch chunks
- 1 large yellow onion, halved and sliced
- 4 cloves garlic, minced
- ½ cup fresh cilantro, roughly chopped
From the pantry
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional) · for a harissa-style edge
- 2 cans chickpeas, drained and rinsed
- 1 can crushed tomatoes
- 2 cups vegetable stock
- 3 tbsp olive oil
- 1½ cups bulgur · for serving; couscous is the classic bed if you have it
- 1 lemon, half juiced, half cut into wedges
- salt · to taste
- black pepper