Sweet and Spicy Carrot and Squash Tagine

There are so many things I like about this dish — warming spices in mid-winter, anti-inflammatory ingredients, an excuse to use lots of parsley, and getting to say the fabulous word tagine!  I’ve made this a few times this fall and winter and it gets better each time.

Sweet and Spicy Carrot and Squash Tagine Ingredients (serves 4):

1 yellow onion, diced
4 cloves of garlic, minced
2 cups diced carrots
2 cups diced winter squash (butternut, kobucha, acorn, delicata etc.)
2 cups cooked and drained chickpeas (1 can)
1/2 cup raisins or currants
2 cups broth or water
1 teaspoon honey
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon olive oil
1 cup chopped fresh parsley
salt and pepper to taste

Begin by sauteing the onion and garlic in olive oil in a large thick-bottom pot (I love the Le Creuset pots for this type of cooking).  Add curry powder, cayenne, turmeric, and cinnamon (make sure it’s ceylon for the health benefits) and saute until the onions are translucent and the spices are very aromatic (about 7 minutes).  Add the carrots, squash, chickpeas, raisins, honey, and broth.  Simmer on medium/low for 30 minutes.  The broth should begin to thicken and everything will become a beautiful bright orange color.

Keep stirring, tasting, and adding spices as needed until everything seems just right.  Ladle into bowls and top with fresh parsley (a dollop of plain greek yogurt is also a nice addition) and serve hot.

Not only is this tagine delicious, it is also fully loaded with healthful ingredients.  Here are a few of the highlights –

Carrots and winter squash – high in vitamins (especially A), antioxidants, and fiber
Chickpeas (also called garbanzo beans) – high in protein and low in fat
Onions and garlic –  anti-inflammatory, high in quercetin, and boost immunity
Spices – anti-inflammatory and “warming” (support circulation)
Parsley – very nutrient dense, high in vitamins and minerals