Exquisite North African Vegetable Ragout
Ingredients: 14
Delight in the vibrant flavors of this exquisite North African Vegetable Ragout. A rich medley of butternut squash, chickpeas, and kale simmered in a fragrant blend of spices, served over fluffy couscous. Garnished with fresh cilantro or parsley leaves, this dish is sure to impress any palate.
Ingredients
2 | tablespoons olive oil |
---|---|
1 | large yellow onion, coarsely chopped |
2 | garlic cloves, minced |
2 | red jalapeno chiles or serrano chilies, finely chopped |
1 | small butternut squash, peeled, seeded, and cut into ¾ inch cubes |
1 | teaspoon ground cumin |
1 | teaspoon ground coriander |
1 | teaspoon ground cinnamon |
3 | cups chicken stock, divided |
1 | (14 ounce) can crushed plum tomatoes with juice |
1 | (15 ounce) can chickpeas, drained and rinsed |
2 | teaspoons salt |
3 | kale leaves, tough stems removed, torn in pieces |
2 | couscous |
Instructions
-
- Preheat 2 tablespoons of olive oil over medium heat in a deep saute pan or stock pot.
- Sauté coarsely chopped onion in the heated oil until beginning to soften, approximately 2 minutes. Add minced garlic and finely chopped chiles; sauté until fragrant, around 30 seconds. Add cubed butternut squash and the ground dry spices; sauté for an additional 2 minutes.
- Pour in 1 1/2 cups of chicken stock and the canned tomatoes with their juices. Ensure that the squash is just covered with liquid, adding extra chicken stock if needed.
- Bring the mixture to a boil, then reduce the heat and let it simmer partially covered until the squash is tender but firm, for about 15-20 minutes. Add drained and rinsed chickpeas and 1 teaspoon of salt. Let it simmer for another 10 minutes. Stir in torn kale pieces and simmer until the leaves are wilted and bright green, approximately 2 minutes.
- While the ragout is simmering, bring 2 cups of chicken stock to a boil in a medium saucepan. Add couscous, 1 tablespoon of olive oil, and 1 teaspoon of salt. Cover the saucepan and remove it from the heat. Let it sit for 5 minutes, then fluff the couscous with a fork.
- To serve, spoon the fluffy couscous into a bowl or shallow plate, creating a well in the center. Ladle the vegetable ragout into the center. Garnish with fresh cilantro or parsley leaves.
- TO MAKE WITH SAUSAGE: Slice 8 ounces of hot Italian sausage into 1/2 inch pieces as the first step. Sauté the sliced sausage in a deep saute pan until golden brown on all sides.
- Transfer the sausage to a plate lined with a paper towel. Discard excess rendered fat, leaving 1 tablespoon in the pan. Proceed with the above instructions, using the sausage fat instead of olive oil.
- Add the sausage back to the ragout along with the chickpeas.
Jul 31, 2024