Ras el Hanout Butternut Squash and Chickpea stew
Trade Joe’s (my favorite grocery store) had a pack of 4 spice mixes that caught my eye the other day, called Spice Route. The spices and spice mix combos were all from the Meditteranean region- African and Middle Eastern. I love spices and have been wanting to try out spice mixes used in the different parts of the world- so I picked up a pack of 4 for myself. The 4 spice mixes included were- Ras El Hanout, Zhoug, Sumac and Pilpelchuma. Don’t the names have a ring to them? To me they all sound ver royal! I already had a box of Dukkah, also from Trader Joes in my pantry. So for my first meal with the spices, I decided to make a Butternut Squash and Chickpea stew with Ras El Hanout and Sauted Zucchini with Dukkah and Sumac.
Ras El Hanout is a North African spice mix, with the name translating to “Head of the shop”. The shop owner can decide what to put on this spice mix and can often have 20 items. Trader Joes Ras El Hanout has coriander seeds, cayenne pepper, cinnamon, cumin seeds, spearmint, ginger, allspice, long pepper, black peppercorns, cardamom pods, cloves, mace and rose petals.
What You Need
For the Stew
– 2 cups of cubed butternut squash
– 1 tbsp of olive oil
– 1/2 cup of quinoa/ cous cous
– 1 can chickpeas
– 4 cups of water
– 1.5 tsp of Coorg Vinegar or tamarind concentrate
– 2 minced green chiles
– 1 inch piece of ginger, minced
– 1 tsp of coriander powder
– 1 tsp of turmeric
– 1.5 tsp of Ras El Hanout
– salt and pepper to taste
For the Sauté
– 1 cup of cubed Zucchini
– 2 tsp of olive oil
– 1/2 tsp of chile flakes
– 1 tsp of Dukkah
– 1 pinch of sumac
How It’s Done
1. Heat the oil in a pressure cooker pan
2. Add the Turmeric, coriander powder and Ras el Hanout till fragrant. Be careful not to burn the spices
3. Add the ginger and chiles and cook for a few seconds
4. Add the butternut squash and mix to coat evenly with the spices
5. Add the cous cous or quinoa, mix and add the water and vinegar/tamarind and mix it all together with salt and pepper to taste. Cover the cooker and let cook for 10 minutes, till you hear the steam rise. Reduce heat and continue cooking for 5 more minutes. Turn off heat. It continues cooking till the steam is released. Open carefully after the steam is released.
6. While the stew is cooking in the pressure cooker,you can start Making the sauté.
7. Heat a pan with the oil, and then add the zucchini to it. Let the zucchini get a char by not stirring for a few minutes. Then stir.
8. Add the Dukkah and red chili flakes and stir and let cook till the zucchini is cooked yet crunchy. Sprinkle it with the sumac, mix.
Serve the stew and stir fry garnished with chopped chives or green onions if you like. The sweetness of the butternut squash is perfectly balanced with Ras El Hanout and Coorg vinegar, which also adds a tang to this dish. The sauted zucchini is a perfect crunchy accompaniment- try it!