Chicken and Autumn Vegetable Tagine
This hearty vegetarian stew is filled with a lovely mixture of textures and flavours. Sweet squash and carrots contrast beautifully with bitter parsnips in a warm spice blend that will fill your home with a beguiling aroma.
Featuring veggies from Natural Collective.
For the spice blend:
1 tbsp paprika
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp cardamom
1/2 tsp cumin
1/4 tsp turmeric
1/2 tsp garlic powder
1/2 tsp ginger
1 pinch saffron, crumbled
1/2 tsp pepper
1 tsp salt
For the stew:
2 tbsp olive oil
2 onions, coarsely chopped
1 jalapeño, minced (optional, seeds and membranes removed for less heat)
1 tbsp grated fresh ginger
3 cloves garlic, minced
1/2 medium butternut squash, peeled, deseeded, and cut into rough 1" cubes (about 1 lb)
2 parsnips, julienned into strips
4 large carrots, julienned into strips (about 1 lb)
1 tbsp tomato paste
1 tin chickpeas, rinsed and drained
Lemon zest from one lemon
1 cup vegetable broth or water
For the spice blend, mix all the spices together until combined and set aside.
In a large dutch oven or deep pan, heat oil over medium heat. Add onions, garlic, ginger, and jalapeno and cook for about five minutes, stirring occasionally, until onions are starting to soften and become translucent. Add carrots, parsnips, and squash and cook for an additional 5-7 minutes, stirring, until softening. Stir in tomato paste and spice blend and toss to coat.
Add the chickpeas, lemon zest, and broth or water, and bring to a boil. Reduce the heat to low and partially cover the pot. Simmer for about 1 hour, stirring occasionally, until vegetables are very tender and chickpeas have soaked up the flavours of the stew.
Serve with couscous, brown rice, or quinoa to soak up the splendid sauce.
You can find many of these ingredients at the South Osborne Farmers' Market, open every Wednesday, 4-8pm until September 25. Located at the Lord Roberts Community Centre (725 Kylemore Ave).
And stay tune for more fall recipes by Robyn or @allegra.eats.the.world.