Inspired by: Moroccan tagine
- Vata seasonOct – Dec in the north
Chickpea & Squash Tagine with Apricots
- Serves
- 6
- Portion
- ≈280 g
- Time
- Soak overnight · 1 h
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Chickpeas (dry) | 1 cup, soaked | 180 g | 900 g | |
| Butternut squash | cubed | 500 g | 2500 g | |
| Carrot | 2 | 200 g | 1000 g | |
| Dried apricots | 8, halved | 60 g | 300 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Cumin (jeera) | 1 tsp | 2 g | 10 g | |
| Cinnamon | ½ tsp | 1 g | 5 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Turmeric powder | ¼ tsp | 1 g | 5 g | |
| Saffron (kesar) | pinch | 0.1 g | 0.3 g | |
| Asafoetida (hing) | pinch | 0.3 g | 1.5 g | |
| Vegetable stock (no onion–garlic, home-made) | 3 cups | 700 ml | 3500 ml | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | coriander & mint | 8 g | 40 g | |
| Almonds | toasted, slivered | 20 g | 100 g |
Method
How to cook it
Step 1: Pressure-cook chickpeas 10 whistles until very soft.
Step 2: Warm oil; bloom cumin, cinnamon, ginger, turmeric and hing; add squash and carrot.
Step 3: Add chickpeas, apricots, saffron and stock; simmer covered 25 minutes.
Step 4: Season; finish with herbs and almonds; serve over couscous or rice.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion→Toginger, cinnamon and hing
- FromPreserved lemon (very sour)→Tofresh herbs
Appears in
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