Moroccan-Style Braised Vegetables

Preparation

1. For the chickpeas

   Step 1

   Drain the chickpeas, put them in a medium pot, and add water to cover by 1 1/2 inches. Add the onion, cinnamon stick, chile, olive oil, and a generous pinch of salt. Bring to a boil, reduce the heat to maintain a simmer, and cook gently until the chickpeas are tender, about 45 minutes. Taste for salt. Remove from the heat and allow the chickpeas to cool in the cooking liquid.

2. For the braised vegetables

   Step 2

   Preheat the oven to 400°F. Bring a large pot of water to a boil and season with a generous amount of salt. Peel and halve the carrots and cut on the diagonal into 1-inch segments. Trim the turnips and cut into halves or quarters. Cook the carrots and turnips in separate batches until just tender, about 5 minutes. Spread the vegetables on a baking sheet to cool at room temperature.

   Step 3

   Peel and seed the squash, and cut into 1-inch chunks. Put the squash on a baking sheet, drizzle with 1 tablespoon of the olive oil, and toss to coat evenly. Spread the squash out to an even layer, season with salt, and roast in the oven until tender, 15 to 20 minutes. Set aside at room temperature.

   Step 4

   Lightly toast the cumin seeds, coriander seeds, and saffron, and grind to a powder with a mortar and pestle or in a spice grinder. Add the turmeric and cayenne, and stir to combine.

   Step 5

   Warm a large straight-sided skillet over medium heat. Add the remaining 3 tablespoons olive oil, followed by the onion, celery, and a pinch of salt. Cook for 5 minutes, stirring occasionally. Drain the tomatoes and cut into 1/4-inch dice. Add the tomatoes to the skillet and cook for 2 minutes or until the vegetables are tender. Add the spices, garlic, and ginger, and cook for 2 minutes more. Add the chickpeas and the cooking liquid, and bring to a simmer. Add the squash, carrots, and turnips. At this point, there should be a nice amount of broth in the pan—like a chunky soup. If not, add water as necessary. Taste for salt, and simmer for 5 minutes. Serve with Buttered Couscous or Saffron Rice, and pass a bowl of harissa at the table.

3. Notes

   Step 6

   To make harissa: Toast 5 dried ancho chiles on a hot griddle until puffed and fragrant. Put the chiles in a bowl, cover with boiling water, soak for 20 minutes, and drain. Roast, peel, and seed 1 large red bell pepper (see page 85). In a blender or food processor, purée the drained chiles and peeled pepper with 4 peeled garlic cloves, 3/4 cup olive oil, 1 teaspoon red wine vinegar, and salt to taste. Thin with water if desired.