2 ½cupsvegetable broth OR 2 tsp vegetable bouillon paste + 2 ½ cups water
¼cupfresh orange juiceabout 1 small orange worth
1cinnamon stick
1 ½tspsalt + more to taste
1bunch kalechopped
½tspgarlic powder
Cilantro or parsley for garnish
Fresh lemon for garnish
Instructions
Warm 2 tbsp of olive oil in a large skillet or pot over medium-high heat. Once warm, add the onions, pepper, garlic, and ginger, and sauté until onions are translucent.
Add the smoked paprika, cumin powder, coriander, black pepper, cumin seeds, turmeric, and ground cinnamon. Stir well, and give the spices 30 seconds to toast.
Add the diced tomatoes, butternut squash, chickpeas, raisins, vegetable broth, orange juice, cinnamon stick, and salt. Stir well.
Bring the tagine to a simmer on medium heat, and cook for 15-20 minutes, or until the squash is tender.
While the tagine is cooking, preheat the oven to 375°.
Toss the kale with ½ tablespoon of oil, and spread it evenly over a baking sheet.
Sprinkle the garlic powder, and a bit of sea salt over the kale, then roast for 15-20 minutes, or until tender and crispy.
Stir the cooked kale into the tagine.
Serve and garnish with fresh chopped cilantro or parsley.