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Moroccan Butternut Squash, Chickpea and Quinoa Tagine
This butternut squash and chickpea ‘tagine’ with quinoa has an amazing blend of spices, flavours and textures.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a pan.
oil1 tablespoon
2
Add the onion and saute until tender, about ⏱️ 5-7 minutes.
3
Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and saute until fragrant, about a minute.
garlic, grated1 tablespoonginger, grated1 tablespoon
4
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.
quinoa, rinsed1 cupchickpeas, drained and rinsed1 (19 ounce) canharissa1 tablespoonhoney1 tablespoonpreserved lemon, pith removed and diced1/4
5
Add the butternut squash and continue to simmer, covered, until tender, about ⏱️ 10 minutes.
butternut squash, peeled, seeded and cut into bite sized pieces2 cups
6
Mix in the cilantro and remove from heat.
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