AuthorMike EgrieCategory, DifficultyIntermediate
Chickpea and Squash Tagine
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 tbsp olive oil
 ½ medium red onion, diced
 2 garlic cloves, minced
 16 oz fresh zucchini coins and yellow squash
 1 ½ small cauliflower florets
 2 tsp Moroccan blend seasoning
 14.50 oz fire roasted no salt added diced tomatoes
 14.50 oz reduced sodium chickpeas, drained and rinsed
 3 tbsp golden raisins
 ½ cup chopped dry roasted unsalted cashews
1

In a dutch oven, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes. Stir in seasoning; cook 1 minute. Add tomatoes and 1/2 cup water; heat to a simmer. Reduce heat to medium-low; cover and cook 15 minutes. Add chickpeas and raisins; cover and cook 5 minutes, stirring occasionally. Stir in salt to taste. Makes about 6 cups.

2

Divide into 4 bowls; sprinkle with cashews.

Pump up the protein: Serve with chicken strips sprinkled with additional Moroccan blend seasoning.

Ingredients

 1 tbsp olive oil
 ½ medium red onion, diced
 2 garlic cloves, minced
 16 oz fresh zucchini coins and yellow squash
 1 ½ small cauliflower florets
 2 tsp Moroccan blend seasoning
 14.50 oz fire roasted no salt added diced tomatoes
 14.50 oz reduced sodium chickpeas, drained and rinsed
 3 tbsp golden raisins
 ½ cup chopped dry roasted unsalted cashews

Directions

1

In a dutch oven, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes. Stir in seasoning; cook 1 minute. Add tomatoes and 1/2 cup water; heat to a simmer. Reduce heat to medium-low; cover and cook 15 minutes. Add chickpeas and raisins; cover and cook 5 minutes, stirring occasionally. Stir in salt to taste. Makes about 6 cups.

2

Divide into 4 bowls; sprinkle with cashews.

Chickpea and Squash Tagine
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