BUTTERNUT SQUASH AND CHICKPEA TAGINE
Categories Vegetable
Number Of Ingredients 17
Steps:
- 1. Finely chop the coriander and parsley. Set Aside. Peel the squash and cut into 4 x 4 cm pieces. 2. Finely chop the onion and garlic. Heat the oil in the pot and add the onion. Cook over a low heat until soft. 3. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously. 4. Add the paprika, tomato paste, sugar and half the coriander, parsley, salt and pepper. Stir. 5. Add the tomatoes and the drained chickpeas. Stir and then add the pumpkin and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes. 6. Cook couscous according to packet instructions with vegetable or chicken stock. 7. Just before serving, garnish tagine with more coriander or parsley and serve with couscous.
MOROCCAN BUTTERNUT SQUASH, CHICKPEA AND QUINOA TAGINE RECIPE - (4.6/5)
Provided by Mom_s
Number Of Ingredients 20
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.
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