Every Monday and Wednesday, we'll announce a new Wildcard winner: A recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Weeknight dinners just got a lot more fun.
WHO: Allyeats lives in Chapel Hill, North Carolina and loves literature and history.
WHAT: A hearty, delicately-spiced stew, cooked in true Moroccan fashion.
HOW: Get your onions and spices going, add your squash and chickpeas, and simmer away. Serve with couscous. Throw a party.
WHY WE LOVE IT: We love allyeats' vegeterian take on traditional tagine; the squash and chickpeas keep it wintry and hearty, but make it perfect for a weeknight dinner. Plus, her couscous method -- which involves a quick bake, to get it nice and crusty on top -- is pure genius.
1/4 cup olive oil, divided
1 large red onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme
1 medium winter squash (such as butternut or kabocha), chopped into 1-inch pieces
1 can chickpeas, drained
1 handful dried apricots, minced
1 1/2 cups couscous
1/3 cup roasted almonds, roughly chopped
1 cup Italian parsley, chopped
Photo by Mark Weinberg