Ingredient
2 tablespoons
Ras-el-hangout: A North African spice mix that gives depth and complexity.
1 teaspoon ground cinnamon
— warmth and sweetness.
1/2 teaspoon chili powder
or cayenne (optional): For a touch of heat (to taste).
1/2 teaspoon ground ginger
— a little zing that balances the flavors.
Your guide has spent a
full 30 years reading up, testing, glugging and gnawing, and will pack the
following components in your suitcase for this romantic feast: Pinch of
saffron: Ding-ding, ding-ding! A spice alchemy that gives a beautiful and heady
perfume and color.
4 tablespoons lemon juice:
To add brightness and acidity.
1 large butternut squash:
Peeled, de-seeded and cut into 2 cm cubes. The squash contributes sweetness and
texture.
300g frozen broad beans: These
are nutty and slightly sweet and work well with the squash.
2 cloves garlic: Minced
into 1 tablespoon minced, cribbed from Little Old Mrs. Overachiever over at
Clotilde Dusoulier’s Chocolate & Zucchini and her recipe for sunflower
spring rolls, for the best flavor per clove.
2 small onions: For a
savory foundation, chopped.
2 tablespoons olive oil:
For sautéing the onions and garlic.
A 500ml hot vegetable
stock for simmering the vegetables.
1 tbsp honey: For sweet
balance against the spices.
Method
Step 1: Spice It Up
Begin by prepping the spices. In a large mixing bowl, add
ras-el-hanout, ground cinnamon, chili powder or cayenne (if using), ground
ginger, and a pinch of saffron. Mix half of the lemon juice into the spice mix
and mix well. This step is critical, as it releases the essential oils in the
spices to produce a fragrant foundation for the tagine.
Step 2: Onions and garlic are sautéed
In a large pot, heat olive oil over medium heat. Stir in the
chopped onions and garlic and sauté gently until softened. Don’t brown the
onions — you want them to release their sweet, aromatic flavor without heading
into caramel territory. This will be the savory base of your tagine.
Progression 3: Tender the Butternut Squash and Incorporate
the Inventory
Once the onions and garlic are soft, toss butternut squash
cubes into the pot. Tumble them about for a few minutes to drape them in the
olive oil and aromatics. Next, stir in the hot vegetable stock and the
remaining lemon juice. Bring it all to a simmer and cook for about 30 minutes,
or until the squash is tender.
Step 4 Add the broad beans and simmer
Next up is adding frozen broad beans to the pot. Stir them
in, and return the mixture to a boil. Reduce heat and simmer for 20 minutes
more, allowing flavors to combine and beans to cook through.
Step 5: Sweeten and Season
When the squash and beans are tender and the flavors have melded, swirl in the honey for sweetness. Taste your tagine and season with salt and pepper as necessary.
FAQs
Can I Make This Recipe Ahead of Time? Q. Can you make this
tagine a day in advance? Just refrigerate it, and reheat when you’re ready to
eat. The flavors will deepen overnight.
Can I Replace the Broad Beans? If broad beans aren’t
available, feel free to swap them out with other beans such as chickpeas or
butter beans.
Can I Substitute Other Types of Squash? Butternut squash
works great for this recipe, but other varieties, such as acorn squash and
pumpkin, can be used as well. But note that actual cooking times can vary.
What can I substitute for ras-el-hanout? If you don’t have
Ras-el-hanout, you can quickly substitute a mix of cumin, coriander, cinnamon,
turmeric and paprika. It won’t be quite the same, but it will certainly be
tasty!
How Do I Store Leftovers? Remaining tagine will keep an
airtight container in the fridge for 3 days. You can also freeze it for up to
three months — just be sure to thaw and heat it entirely before serving.
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