Moroccan Magic: Exquisite Chickpea Tagine

Ingredients:

1 cup dried chickpeas, soaked overnight and drained

1/4 teaspoon saffron threads

1 quart plus 2 tablespoons water

1 large onion, finely diced

2 garlic cloves, thinly sliced

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

2 teaspoons ground cumin

One 3-inch cinnamon stick

1/4 teaspoon crushed red pepper

1/2 pound butternut squash, peeled and cut into 1-inch dice

2 medium red potatoes, peeled and cut into 1-inch dice

One 14.5 ounce can whole tomatoes, drained and chopped

Salt

2 small zucchini, diced

1 tablespoon minced preserved lemon rind

Freshly ground black pepper

3 tablespoons chopped cilantro leaves

Yogurt and harissa, for serving

Preparation:

In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, 45 minutes. Drain.

In a bowl, crumble the saffron in the 2 tablespoons of water; steep for 10 minutes.

In a deep skillet, cook the onion and gar�lic in the butter and oil over moderate heat until golden, 8 minutes. Add the cumin, cin�namon stick and crushed red pepper and cook for 2 minutes. Add the saffron water, chickpeas, squash, potatoes, tomatoes, the quart of water and a large pinch of salt; bring to a boil, then simmer until the squash and potatoes are tender, 30 minutes.

Add the zucchini and the preserved lemon; simmer until the zucchini is tender, 5 minutes. Discard the cinnamon stick. Season the tagine with salt and pepper and stir in the cilantro. Serve in bowls with yogurt and harissa.

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