Autumn Vegetable Tagine

This recipe is inspired by the same-named recipe in the most recent Vegetarian Times magazine. I say 'inspired' because I did not have a number of the ingredients and used a lot of substitutions. I had ingredients similar to the ones recommended from my CSA and I needed to use them up! The only thing that remained consistent was the use of beans, pressure cooker and butternut squash. As I was making this dish, I was very skeptical. I like foods with a lot of flavor - this recipe looked like it did not have any redeeming flavors. Adding Harrisa (which I did not have - so I used 'Sriracha sauce and cumin powder' that VT suggested. In reality, VT also suggested Coriander powder, but I did not search for it) and salt at the end was the only flavor. I was very pleasantly surprised when I ate the dish. Cooking the beans and vegetables in the pressure cooker really brought out the flavors in the dish. Loved it.

Here are the changes I made -
1. Black-Eyed Peas instead of Garbanzo Beans
2. Used 3 small sweet potatoes, a very small butternut squash and a turnip instead of a medium butternut squash
3. Used Spinach instead of the suggested greens
4. Quinoa instead of Couscous
5. Added peanuts on top for crunch.
6. Harrissa substitute explained earlier.

My next plan is to have people over for a party in a couple of weeks and I need to find some harvest/halloween foods. Any ideas/suggestions welcome!