If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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