Vegan Tagine with Chickpeas

Bahan-bahan (6 porsi)

• 2 tablespoons extra virgin olive oil, (plus more for drizzling)
• 1 large yellow onion, (diced)
• 1 medium red bell pepper, (chopped)
• 6 g arlic 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)
• 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
• 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