Recipes Main Courses Vegetables Eggplant and Golden Squash Tagine with Chickpeas and Raisins

Eggplant and Golden Squash Tagine with Chickpeas and Raisins

Eggplant and Golden Squash Tagine with Chickpeas and Raisins is rated 2.7 out of 5 by 3.
  • y_2017, m_4, d_23, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.eggplant-and-golden-squash-tagine-with-chickpeas-and-raisins, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 72ms
  • REVIEWS, PRODUCT

The word tagine refers to both a gently simmered North African stew and the conical cooking vessel used for stewing meats and vegetables in their own juices. Serve this sweet-spiced stew of eggplant and golden squash over couscous with a dab of harissa, the fiery Moroccan chili paste. If you can’t find ras el hanout, a Moroccan spice blend, substitute cumin and coriander in equal amounts. The 1/2 preserved lemon can be replaced by 1 1/2 tsp. fresh lemon juice plus 1/8 tsp. salt.

Ingredients:

  • 1 1/2 lb. butternut squash 
  • 1 lb. slender eggplant 
  • 1 1/2 Tbs. olive oil 
  • 1 yellow onion, chopped 
  • 1 garlic clove, minced 
  • 2 Tbs. ras el hanout  
  • 1/2 tsp. ground turmeric 
  • 1/2 tsp. salt, plus more, to taste 
  • 1 can (14 1/2 oz.) chickpeas, drained and rinsed 
  • 1 1/2 cups vegetable broth 
  • 1/2 preserved lemon, rinsed and chopped  
  • 1 1/2 tsp. fresh lemon juice
  • Freshly ground pepper, to taste 
  • 1/2 cup chopped fresh flat-leaf parsley 
  • 1/2 cup sliced almonds, toasted 
  • 1/4 cup raisins or currants 

Directions:

Peel and halve the butternut squash, scoop out the seeds and cut the flesh into 1-inch chunks. Trim the eggplant and cut into 1 1/2-inch chunks.

In a large pot over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 5 minutes. Stir in the ras el hanout, turmeric and the 1/2 tsp. salt and cook for 1 minute. Add the squash, eggplant, chickpeas, broth and preserved lemon and bring to a boil. Reduce the heat to maintain a simmer, cover and cook until the squash and eggplant are tender, about 20 minutes. Stir in the lemon juice and season with salt and pepper.

In a small bowl, stir together the parsley, almonds and raisins. Stir two-thirds of the parsley mixture into the tagine, then sprinkle the remaining mixture on top. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Rated 4 out of 5 by from Great flavors I'm glad I didn't read the other reviews or I may have changed my mind on making this. I LOVED it. I made some substitutions because I didn't have things. I also don't have a tagine so I used a heavy pot. I subbed the seasoning for 2 Tbl of curry powder. I also didn't add the lemon. But, I did put the lemon juice in and I used a meyer lemon. I added a bit more raisins too...and left out the parsley. It came out looking like the picture and it tasted great with Jazmine rice. I'm excited about the leftovers! My vegetarian daughter loved it too!
Date published: 2012-02-28
Rated 2 out of 5 by from Confusingly bland. Even after the previous reviewer's negative comments, I still had hope in this recipe. Such a great blend of ingredients I didn't see how it could go wrong. It did. I did use the prescribed substitutes for ras el hanout and the preserved lemon and neglected to add any spices to the couscous. My only guess would be to up the lemon. The recipe needs something to add some dimension to the flavors. The spices and flavors are all there, there is just nothing distinguishing or highlighting them. Yes, I think more lemon might be the answer.
Date published: 2012-02-19
Rated 2 out of 5 by from Weird taste While this is healthy and not difficult, the ras al hanout leaves an odd taste. It's not bad, it's just weird. The nuts and berries saves the recipe, which would otherwise be inedible.
Date published: 2012-01-02
  • y_2017, m_4, d_23, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.eggplant-and-golden-squash-tagine-with-chickpeas-and-raisins, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • REVIEWS, PRODUCT