Butternut Squash Chickpea Tagine Recipes
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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Servings 3Total Time 40 mins
- In a large heavy bottomed pan, sweat the onion in 5 tablespoons of oil until beginning to soften. Add all the ground spices and cook gently for 2 minutes, then add the garlic and cubed squash. Stir and cook for a few minutes more.
- Now add the stock, the chickpeas and the orange zest, partially cover the pan and simmer until the squash is tender - about 15 minutes. Check the consistency - if the tagine is very soupy, pour off some of the liquid into another saucepan, boil until reduced and return to pan.
- Add the orange juice and lemon juice, and orange flower water, if using. Just before serving, stir in most of the coriander or parsley, and pour into serving dish. Scatter over remaining herbs and serve.
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