Butternut Squash And Chickpea Tagine

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Turntable Kitchen


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1 tablespoon of butter

1 tablespoon of olive oil

1 onion, diced finely

4 cloves of garlic, sliced thinly lengthwise

2 teaspoons of ground cumin

1 cinnamon stick

3 cups of large-diced uncooked butternut squash

3/4 pound of small red potatoes, quartered

2 cups of chicken or vegetable stock

2 cups of chickpeas (cooked or canned)

1 14 ounce can of diced tomatoes, with their juices

pinch of saffron threads

handful of currents (you can swap in raisins if you don’t have currents)

juice of 1/4 of a lemon, plus additional lemon wedges to serve

chopped cilantro leaves, for garnish

halved, toasted almonds, for garnish

plain yogurt, for garnish

hot sauce (optional–I used Sriracha)

salt and pepper

Couscous (for serving)

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