How To Make Butternut Squash & Chickpea Tagine
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 can chickpeas, rinsed and drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 cup vegetable broth
- 1 cup canned diced tomatoes
- 1/2 cup dried apricots, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked couscous or rice, for serving
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
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Add the butternut squash cubes, chickpeas, cumin, coriander, cinnamon, turmeric, and cayenne pepper (if using). Stir to coat the vegetables and spices evenly.
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Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the butternut squash is tender.
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Stir in the dried apricots and cook for an additional 5 minutes.
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Season with salt and pepper to taste.
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Serve the tagine over cooked couscous or rice, and garnish with fresh cilantro.
Nutrition
- Calories : 298kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 390mg
- Total Carbohydrates : 51g
- Dietary Fiber : 12g
- Sugar : 10g
- Protein : 8g
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