Moroccan Butternut Squash Chickpea And Quinoa Tagine Recipe 465

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



Moroccan Butternut Squash, Chickpea and Quinoa Tagine Recipe - (4.6/5) image

Provided by Mom_s

Number Of Ingredients 20

1 tablespoon oil
1 small onion, diced
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 cup quinoa, rinsed
2 1/2 cup vegetable broth, or chicken, or water
1 (19 ounce) can chickpeas, drained and rinsed
1 tablespoon harissa
1 tablespoon honey
1/4 cup raisins
1/4 cup olives, coarsely chopped
1/4 preserved lemon, pith removed and diced
salt and pepper to taste
2 cups butternut squash, peeled, seeded and cut into bite sized pieces
1 handful cilantro, chopped

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.

BUTTERNUT SQUASH & CHICKPEA TAGINE



Butternut squash & chickpea tagine image

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 30m

Yield Serves 2 adults + 2 children

Number Of Ingredients 14

1 tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp grated ginger
½ tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
¼ tsp mild chilli powder
500g bag frozen butternut squash chunks
2 carrots, cut into small dice
1 courgette, cut into small dice
2 x 400g cans chopped tomatoes
1 x 400g can chickpeas, drained
cooked couscous or rice, to serve

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.

Nutrition Facts : Calories 232 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium

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