Moroccan Butternut Squash, Chickpea and Quinoa Tagine

  • Ready in 40m

  • Serves 4

  • 484 calories

  • 69.52g carbs

You can never have too many main course recipes, so give Moroccan Butternut Squash, Chickpean and Quinoa Tagine a try. One portion of this dish contains roughly 27g of protein, 21g of fat, and a total of 567 calories. This gluten free and dairy free recipe serves 4 and costs $1.86 per serving. 2378 people have made this recipe and would make it again. A mixture of harissa, cilantro, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

20 ingredients

  1. 2 cups butternut squash
  2. 19 oz canned chickpeas
  3. 1/2 tsps cayenne pepper
  4. 3 cups chicken
  5. 1 handful cilantro
  6. 1 tbsp garlic
  7. 1 tbsp ginger
  8. 1/2 tsps ground cinnamon
  9. 1/2 tsps ground coriander
  10. 1/2 tsps ground cumin
  11. 1/2 tsps ground turmeric
  12. 1 tbsp harissa
  13. 1 tbsp honey
  14. 1 tbsp oil
  15. 1/4 cups olives
  16. 1 small onion
  17. 1/4 preserved lemon
  18. 1 cup quinoa
  19. 1/4 cups raisins
  20. 4 servings salt and pepper

Instructions

  1. Heat the oil in a pan.
  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.
  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.
  5. Add the butternut squash and continue to simmer, covered, until tender, about 10 minutes.
  6. Mix in the cilantro and remove from heat.
Moroccan Butternut Squash, Chickpea and Quinoa Tagine

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