Lamb Tagine with Chickpeas & Butternut Squash; leaves

Indoor cooking is in full swing. The grills haven’t been put away yet as we are still hopeful of some decent weather before winter settles in.

We haven’t heard the cranes flying over on their fall migration yet. Or the geese. The cranes are much noisier, though. When a big flock goes over it can bring one running from inside the house to see what’s going on.

Now that I think about it – I didn’t hear them in the spring heading north, either. Maybe they just decided to screw this whole migration bit this year, what with everything else going on….

The farmer finished harvesting the cornfield next to us Sunday night. They don’t normally take the cobs but strip the kernels off, leaving the cobs and stalks behind. Needless to say we have been invaded by hordes of blackbirds gleaning the missed kernels from the field.

They’re pretty noisy too.

For the moment we are happily cooking in the kitchen.

Click here to Pin Lamb Tagine with Chickpeas & Butternut Squash

Lamb Tagine with Chickpeas & Butternut Squash

Print Recipe

A tagine is both a cooking vessel (wide shallow base with a conical top) and a type of stew. A large skillet or Dutch oven with a lid works fine.

• Author: Katie
• Prep Time: 10 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 25 minutes
• Yield: 2 servings 1x
• Category: Lamb

Ingredients

Scale 1x2x3x

• 12oz (360gr) boneless lamb, trimmed, cut into 3 or 4 pieces
• 3/4 cup (6oz, 170gr) chickpeas, drained
• 1 1/2 cups (7oz, 200gr) cubed butternut squash
• 14 – 16 dry-cured Greek olives (1.5oz, 50gr), pitted, roughly chopped
• 1 medium onion, cut in half, vertically sliced
• 2 cloves garlic, minced
• 1 tbs olive oil
• 1/3 (3oz, 90gr) cup white wine
• 1 cup (8oz, 250gr) tomato, peeled., chopped
• 3 bay leaves
• 1 tsp rosemary
• 1 tsp paprika
• 1/2 tsp cumin

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Instructions

• Heat oil in a tagine, heavy pot or Dutch oven with tight-fitting lid.
• Add lamb and brown on all sides. Remove and set aside. 
• Add the onion, garlic, paprika, cumin and sauté until tender and starting to brown, about 5 minutes.
• Return the lamb to the pot, add herbs, wine, tomato, chickpeas and squash.
• Cover, turn heat to low and braise for 60 minutes.
• Stir olives into stew. 
• Spoon meat and vegetables onto a platter and serve with Couscous.

Notes

I use quick couscous – put it into a bowl, pour boiling stock over, cover and let sit for 10 minutes.  Very easy.
If you have a larger can of chickpeas, drain into a container, add the extra chickpeas and refrigerate.

Keywords: lamb tagine, chickpeas, butternut squash

The leaves are starting to fall along the canal. We don’t get the vibrant fall colors here that we had in the Midwest, but we do get some lovely golds later in the season.

I’m positive those are maple leaves of some sort floating in the calm canal….. But not the beautiful, bright red I’m used to.

These were kind of a non-descript brown.

The leaves are just starting to change color and fall. The little path sweeper was already out cleaning the path for us.

Takes all the fun out of riding fast and crunching leaves….