Vegan Tagine with Chickpeas

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

2 tablespoons extra virgin olive oil, plus more for drizzling

1 large yellow onion, diced

1 medium red bell pepper, chopped

6 garlic cloves, finely chopped

1 cinnamon stick (optional) (see Note 1)

2 cups (480 mL) vegetable broth

3 cups peeled and finely diced butternut squash (400g) (see Note 2)

2 (15-ounce/425g) cans chickpeas, drained and rinsed

2 bay leaves

1 teaspoon kosher salt, more to taste

1 (14.5-ounce/410g) can crushed tomatoes

3 to 6 large Medjool dates, chopped (see Note 3)

1 medium lemon, zested + 1 tablespoon juice

1 big handful of flat-leaf parsley (or cilantro) leaves and tender stems, chopped

subheading: Spice Mix:

1 tablespoon ras el hanout (see Note 4)

1 teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon ground cumin

¼ teaspoon ground ginger

¼ teaspoon ground turmeric

¼ to ½ teaspoon cayenne pepper (optional, ½ tsp for some good heat)

A generous crack of black pepper

A pinch of ground cloves

subheading: Yogurt Sauce for serving (optional):

5 ounces (140g) plain vegan yogurt

2 teaspoons freshly squeezed lemon juice, more to taste depending on your yogurt brand

½ teaspoon ground coriander

Salt to taste

Directions at rainbowplantlife.com

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