Harissa-Spiced Butternut Squash & Chickpea Tagine with Toasted Almonds

Ingredients

• 1 medium Butternut squash
• 1 can Chickpeas
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Harissa paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 cup Vegetable broth
• 1/2 cup Dried apricots
• 2 tablespoons Olive oil
• 1/4 cup Almonds
• 100 grams Lamb shoulder (optional)
• 1/4 cup Fresh cilantro
• to taste Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes, or until tender.
2. While squash roasts, heat remaining olive oil in a large pot or tagine over medium heat. Add lamb (if using) and cook until browned. Remove lamb and set aside.
3. Add onion and garlic to the pot and cook until softened, about 5 minutes. Stir in harissa paste, cumin, and coriander and cook for 1 minute more.
4. Add chickpeas, roasted squash, vegetable broth, and dried apricots to the pot. Return lamb (if using) to the pot. Bring to a simmer, then reduce heat and cook for 10 minutes, or until the sauce has thickened slightly.
5. Toast almonds in a dry pan over medium heat until lightly browned.
6. Serve tagine garnished with toasted almonds and fresh cilantro.

Nutrition (per serving)