Name: Vegetarian Moroccan Squash And Chickpea Tagine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 large butternut squash, peeled and cubed; 1 can of chickpeas, drained and rinsed; 1 onion, chopped; 2 cloves of garlic, minced; 1 red bell pepper, sliced; 1 can of diced tomatoes; 1 cup vegetable broth; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon paprika; Salt and pepper to taste; Fresh cilantro, chopped, for garnish; Cooked couscous or rice, for serving

Instructions

In a large, deep skillet or tagine, heat some olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, ground cinnamon, ground ginger, and paprika. Allow the spices to toast for about a minute until fragrant, stirring constantly to prevent burning.
Add the cubed butternut squash, sliced red bell pepper, drained chickpeas, diced tomatoes with their juices, and vegetable broth to the skillet. Season with salt and pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the squash is tender but not mushy. Stir occasionally to ensure even cooking.
Once the squash is cooked through, taste and adjust the seasoning if needed. If you prefer a bit of heat, you can add a pinch of cayenne pepper or red pepper flakes at this point.
Serve the Vegetarian Moroccan Squash and Chickpea Tagine hot over a bed of fluffy couscous or rice. Garnish with chopped fresh cilantro for a burst of freshness and color.

Ingredients

Instructions

Nutrition Facts

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