Moroccan Butternut Squash and Chickpea Tagine with Quinoa
- 1 tablespoon oil
- 1 small onion, diced
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 cup quinoa, rinsed
- 2 1/2 cup vegetable broth, or chicken, or water
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 tablespoon harissa
- 1 tablespoon honey
- 1/4 cup raisins
- 1/4 cup olives, coarsely chopped
- 1/4 preserved lemon, pith removed and diced
- salt and pepper to taste
- 2 cups butternut squash, peeled, seeded and cut into bite sized pieces
- 1 handful cilantro, chopped
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash (2 cups)
- Chickpeas (1 (19 ounce) can)
- Cilantro (1 handful)
- Coriander, ground (1/2 teaspoon)
- Cumin, ground (1/2 teaspoon)
- Garlic (1 tablespoon)
- Ginger (1 tablespoon)
- Onion, small (1)
- Preserved lemon (1/4)
- Raisins (1/4 cup)
- Canned Goods
Vegetable broth (2 1/2 cup)
- Condiments
- Harissa (1 tablespoon)
- Olives (1/4 cup)
- Cooking & Baking
- Cayenne pepper (1/2 teaspoon)
- Cinnamon, ground (1/2 teaspoon)
- Honey (1 tablespoon)
- Oil (1 tablespoon)
- Salt and pepper (1)
- Turmeric, ground (1/2 teaspoon)
- Pasta & Grains
- Quinoa (1 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published April 26, 2011 (1 year ago).
46 people saved this recipe.
