Moroccan Butternut Squash Chickpea And Quinoa Tagine Recipe 465

BUTTERNUT SQUASH & CHICKPEA TAGINE

Steps:

• Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

MOROCCAN BUTTERNUT SQUASH, CHICKPEA AND QUINOA TAGINE RECIPE - (4.6/5)

Steps:

• Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and saute until fragrant, about a minute. Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, preserved lemon, salt and pepper, bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Add the butternut squash and continue to simmer, covered, until tender, about 10 minutes. Mix in the cilantro and remove from heat.

EASY MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Place a large casserole dish or hob proof tagine over a low heat.
• Heat the olive oil and sauté the onion and butternut squash together for 5 to 6 minutes until soft.
• Add the garlic and spices, stir and cook for 30 seconds before adding the tomatoes, tomato puree, chicken stock and honey. Bring to the boil, then turn down to simmer for 15 minutes until thickened.
• Add the chicken and apricots and cook for a further 10 minutes until the chicken is cooked.
• Season to taste, remove the cinnamon stick, scatter the chopped fresh coriander over. Serve over couscous.

MOROCCAN CHICKPEA AND BUTTERNUT SQUASH SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion to the pot and cook until translucent, about 4-5 minutes. Stir in the chickpeas, cumin, cinnamon, and cayenne pepper. Cook for 30 seconds, or until fragrant, stirring constantly.
• To the pot, add the butternut squash, tomato paste, and vegetable broth. Bring to a boil. Lower the heat to a simmer and cook for 8 minutes. Stir in the couscous, salt, and zucchini. Cook for 5 minutes, or until squash is tender. Remove the pan from the heat and season to taste with salt and black pepper. Serve warm.

MOROCCAN CHICKPEA, SQUASH & CAVOLO NERO STEW

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tbsp olive oil, season and roast in the oven for 20 mins or until soft. Set aside.
• Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
• Add the tomatoes, chickpeas, bay, ground spices and harissa. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until the liquid has reduced.
• Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
• Toast the fennel seeds in a frying pan for 1 min, then lightly crush with a pestle and mortar, or in a bowl with the back of a rolling pin.
• Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.