Butternut Squash Stew With Pomegranate Salsa 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jan 15, 2014

This take on a Moroccan tagine contains herbs, spices and vegetables that are thought to help ease stress. If you find the list of spices too long, substitute a good Moroccan spice blend, such as ras el hanout, or an Indian garam masala.

Serve the stew over grains, or on its own.

Make Ahead: The stew can be refrigerated for up to 1 week or frozen for up to 3 months. The salsa can be refrigerated for up to 5 days.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 8 cups

Ingredients
  • For the stew
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1 large onion, chopped
  • 1-inch piece peeled ginger root, grated
  • 3 cloves garlic, finely chopped
  • 1 serrano chili pepper, seeded and chopped
  • 28 ounces canned diced tomatoes, preferably low-sodium or no-salt-added, plus their juices
  • 1 large carrot, scrubbed well and cut into 1/2-inch pieces
  • 1 medium (about 1 1/2 pounds) butternut squash, peeled, seeded and cut into 1/2-inch pieces
  • Water (optional)
  • 4 to 5 ounces baby spinach leaves, chopped (4 cups loosely packed)
  • 15 ounces canned chickpeas, preferably no-salt-added, rinsed and drained
  • 1/4 cup packed cilantro leaves, chopped
  • 1 teaspoon Tabasco, harissa or other hot sauce of your choice
  • Kosher salt
  • Freshly ground black pepper
  • For the salsa
  • 1 cup pomegranate seeds
  • 2 scallions, trimmed and finely chopped
  • 2 tablespoons fresh lime juice
  • 12 mint leaves, finely chopped
  • 1 tablespoon extra-virgin olive oil

Directions

For the stew: Pour the oil into a large saucepan over medium heat. Once the oil shimmers, stir in the coriander, cinnamon, turmeric, cardamom and cloves; sizzle them for a few seconds, then add the onion, stirring to coat. Cook until translucent, 3 to 4 minutes, then add the ginger, garlic and serrano pepper. Reduce the heat to medium-low and cook until soft, 10 minutes.

Add the tomatoes and their juices, the carrot, squash and enough water, if needed, to barely cover the vegetables. Cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Stir in the spinach, chickpeas, cilantro and hot sauce; season lightly to taste with salt and black pepper. Cook for just a few minutes, to wilt the spinach and heat the chickpeas through. Remove from the heat; cover to keep warm.

Meanwhile, make the salsa: Stir together the pomegranate seeds, scallions, lime juice, mint and oil in a small bowl.

Serve the stew warm, with the salsa on top or served on the side.

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Recipe Source

Adapted from "Eat Yourself Calm: Ingredients and Recipes to Reduce the Stress in Your Life," by Gill Paul (Hamlyn, 2014).

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.