Pumpkin, Apricot and Prune Tagine

Category: 
Side Dishes
Seasons: 
September, October, November

From our COOKS! 2013 Issue.

*Ras el hariout spice mix is available at high-end grocers.

Super easy

Pumpkin, Apricot and Prune Tagine

Ingredients

For 4 Person(s)

Recipe

  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion, peeled and sliced
  • 2 shallots, peeled and sliced
  • Salt and black pepper, to taste
  • 1 teaspoons saffron
  • 1 clove garlic, peeled and sliced
  • 2 tablespoons peeleed and julienned fresh ginger
  • 2 tablespoons ras el hariout spice mix*
  • 4 cups peeled, de-seeded, 1-in. cubed pumpkin or butternut squash
  • 1 cups dried apricots
  • 1 cups prunes
  • 1 teaspoons fresh thyme leaves
  • 1 cups water
  • 1/4 cups flat leaf parsley leaves, washed and chopped
  • 2 tablespoons flat leaf parsley leaves, washed and chopped
  • 1/4 cups cilantro leaves and stems, washed and chopped
  • 2 tablespoons cilantro leaves and stems, washed and chopped
  • 1 1/2 cups canned kidney beans, drained and rinsed
  • 3 tablespoons sliced almonds, toasted

Pumpkin, Apricot and Prune Tagine Directions

  1. In a large tagine or nonreactive pot, heat the olive oil over a medium-high flame. Add the onion and shallots to the pot, season with a small amount of salt and pepper and stir to combine. Allow the onion and shallots to cook until translucent.
  2. Meanwhile, in a small, dry pan, toast the saffron over medium-low heat until very aromatic and reserve, Add the garlic and ginger to the onion and shallots, stir to combine and continue cooking for 3 to 5 minutes. Add the toasted saffron and ras el hanout and stir to combine. Add the pumpkin or squash, dried fruits, thyme, water and ¼ cup each of the parsley and cilantro, along with salt and pepper to taste and stir to combine.
  3. Bring the tagine to a boil and immediately reduce the heat to a low simmer. Cover the pot and allow to simmer for 25 to 30 minutes, or until the pumpkin or squash is tender.
  4. Once tender, add the kidney beans, stir to combine, adjust the seasoning and allow to simmer 3 to 5 minutes longer. Remove from the heat and garnish with the reserved parsley and cilantro and the toasted almonds. Serve the tagine with plain couscous, rice or flatbread.

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