This North African speciality is traditionally made in a conical clay pot called a “tagine,” but you can cook it in any pan with a well-fitting lid. Serve with couscous.
1 small zucchini, roughly chopped 1/4 cup olive oil 1 onion, finely chopped 2 cloves garlic, minced 1-inch-piece gingerroot, finely shredded 1/2 tsp. ground cumin 1/2 tsp. ground turmeric 1 tsp. paprika 1/2 tsp. cayenne pepper 1 tsp. ground cinnamon 1 medium-large butternut squash, cut into chunks 2 medium potatoes, cut into chunks 2 carrots, thickly sliced 4 oz. green beans, sliced 1 cup roughly chopped dried apricots 1 1/2 cups vegetable bouillon 2 tsp. tomato paste 1 (15-oz.) can garbanzo beans 2 tsp. grated lemon zest 2 tbsp. finely chopped fresh parsley 2 tbsp. finely chopped fresh cilantro sea salt and black pepper fresh cilantro, to garnish
Place the zucchini in a pan of boiling water, simmer for 10 minutes, until very soft, drain, and cool. Blend to a smooth purée and set aside. Meanwhile, heat the olive oil in a saucepan, add the onion, and cook over medium-high heat for 5–7 minutes until soft. Add the garlic and ginger, cook for 1 minute, then add the cumin, turmeric, paprika, cayenne, and cinnamon. Cook for 1 minute. Stir in the squash, potato, carrots, green beans, and apricots until they are coated in the spices. Add the bouillon and tomato paste and bring to a boil. Cover, reduce the heat and simmer until the squash is tender about 20 minutes. Add the garbanzo beans, lemon zest, parsley, cilantro, and the zucchini purée. Season to taste with salt and pepper, and serve. Serves 4