By ascendbody | December 30, 2016 |
Substitute any of your favorite vegetables into this dish.
- Pinch of saffron (about 20 threads)
- 2 teaspoons Ras El Hanout
- 1 ¼ teaspoons fine-grain sea salt
- ¼ cup | 2 oz | coconut oil
- 3 cloves garlic, sliced paper-thin
- 1 pound | kabocha squash, sliced ¾ inch (skin is edible)
- 3 medium leeks, trimmed, washed, and sliced
- 3 cups vegetable stock
- 4 spring onions, or 8 green onions, trimmed and halved
- 4 oz yellow wax beans or green beans, ends trimmed
- ⅔ cup fresh green or dried/cooked chickpeas
- Toasted sesame seeds, lemon wedges, fresh basil, and a delicious oil, to serve
- Grind the saffron, ras el hanout, and salt together in a mortar and pestle until powder is fine.
- In an 11-inch tagine or large casserole over medium heat, melt the clarified butter and add the garlic, squash, and leeks. Stir to coat, cook until the leeks soften, then sprinkle with the saffron spice salt.
- Arrange everything in a shallow, even layer and add enough water to barely cover most of the squash. Arrange the spring onions in a cluster; bring everything to a simmer, dial back the heat, cover, and cook until the squash is tender, 20 to 25 minutes.
- About 10 minutes before the squash is finished cooking, nest the beans and chickpeas in the tagine.
- To serve top with a squeeze of lemon, a drizzle of oil, sesame seeds and fresh basil.