Kabocha Squash and Spinach with Moroccan Spices

Serves : 4

Comments: This recipe is great when served over couscous. It is a modification of a recipe from Lorna Sass's excellent cookbook "The New Vegan Cookbook." She toasted and then ground her own coriander and cumin seeds, but I'm too lazy, so I just use the powders.

 

Ingredients:

  • 1/2 teaspoon saffron threads
  • 1 tablespoon water
  • 1 1/2 tablespoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • cayenne pepper to taste
  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 1 large yellow onion, chopped
  • 1 1/2 tablespoons peeled, minced fresh ginger
  • 2 1/2 cups vegetable broth
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 10 dried apricots (or pitted prunes), some cut in halves, others in quarters
  • 1 15-ounce can chickpeas, drained
  • 2 pounds kabocha, acorn, or butternut squash, peeled (if acorn or butternut), trimmed, seeded, and cut into 1-inch chunks
  • 10 ounces spinach, shredded and with thick stems removed
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice

Instructions:

Crumble the saffron into a small bowl and add the water. Set aside.

Combine the coriander, cumin, cinnamon, and cayenne pepper in a bowl. Set aside.

In a heavy, 5-quart pot, heat the oil. Stir in the red and yellow onions, and cook over medium-high heat, stirring frequently, until they begin to brown, 4-5 minutes. Stir in the ginger and reserved ground spices, and cook for about 20 seconds. Add the vegetable broth, reserved saffron and its soaking water, salt, and a few pinches of pepper. Bring to a boil.

Stir in the apricots, chickpeas, and squash. Cover and cook over medium heat, stirring occasionally, until the squash is just tender enough to eat, 20 to 35 minutes. (Peeled butternut or acorn squash will take less time than the unpeeled kabocha.) If the mixture becomes too dry while cooking, stir in some water or even additional vegetable broth.

Stir in the spinach and lemon zest. Cover and cook just until the spinach is tender, about 1 to 2 minutes. Stir in just enough lemon juice to balance the sweetness, and then add any additional salt, cayenne, or black pepper to taste.

Serve immediately.