Slow Butternut Tagine with Cinnamon and Almonds

Dice the yellow-onion into small pieces. Mince the garlic.

In a large, heavy-bottomed pot or tagine, warm the olive-oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Do not let it brown.

Add the minced garlic and cook for 1 minute until fragrant. Stir in the cumin, smoked-paprika, cinnamon, turmeric, and salt. Let the spices bloom in the oil for 2 minutes, stirring constantly, until deeply aromatic.

Peel the butternut-squash, remove the seeds, and cut into 2-inch cubes. Peel the carrots and cut into thick rounds. Slice the zucchini into half-moons. Dice the eggplant. Chop the tomatoes.

Add the butternut-squash, carrot, zucchini, eggplant, and tomato to the pot. Stir gently to coat everything with the spiced oil.

Pour in the water and add the chickpeas with their liquid. Drizzle the honey over the top. Stir once to combine, then bring to a gentle simmer.

Reduce the heat to low. Cover the pot and let the tagine simmer slowly for 45 minutes, stirring occasionally. The vegetables should become tender and absorb the warm, spiced broth. If the liquid reduces too quickly, add a splash of water.

Taste and adjust seasoning with additional salt or a pinch of cinnamon if desired. The broth should be fragrant, slightly sweet, and deeply savory.

While the tagine finishes cooking, place the almond in a dry skillet over medium heat. Toast, stirring constantly, until golden and fragrant, about 5 minutes. Watch carefully to prevent burning. Transfer to a plate to cool.

Roughly chop the toasted almonds. Finely chop the parsley. Cut the lemon in half.

Remove the tagine from heat. Squeeze the lemon juice generously over the surface. Scatter the chopped almonds and parsley across the top for crunch and brightness.

Serve immediately in wide, shallow bowls with crusty bread or over fluffy couscous if desired. The flavors deepen as it sits, making leftovers wonderfully fragrant.