Name: Exquisite North African Vegetable Ragout
Yield: 6 servings
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

Ready in: 1h

Serves: 6 servings

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

1.	Preheat 2 tablespoons of olive oil over medium heat in a deep saute pan or stock pot.
2.	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.
3.	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.
4.	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.
5.	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.
6.	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.
7.	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.
8.	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.
9.	Add the sausage back to the ragout along with the chickpeas.

Nutrients

The following values are based on a single serving of this recipe.

Calories	753.9 kcal
Protein	27 g
Fat	12 g
Carbohydrates	139 g
Fiber	16.7 g
Sugar	12.6 g

Published on Jul 31, 2024 by Luminița