Guest guest Posted October 18, 2002 Report Share Posted October 18, 2002 Butternut Squash and Chickpea Tagine Spicy, sweet and satisfying -- you'll love the flavors in this effortless Middle Eastern vegetable stew. Serve with whole-wheat couscous; sliced tomatoes garnished with fresh mint leaves; nonfat plain yogurt; imported olives. Ingredients 1 tbsp. olive oil 1 - medium onion, chopped 2 cups cubed butternut squash 1 - can vegetable or chicken broth (10 oz.) 1 - pinch each of ground cinnamon, ginger, turmeric and/or cumin 1 - can chickpeas (15 oz.), rinsed and drained Preparation - Estimated cooking time: under 30 minutes - 1 Heat olive oil in a skillet over medium heat. Add onions and cook until they begin to soften, about 5 minutes. 2 Add squash, broth, spices and salt; simmer until squash is soft, about 10 minutes. 3 Add chickpeas and cook until heated through. Stir in harissa or other hot sauce to taste. Quote Link to comment Share on other sites More sharing options...
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