Vegetarian Tagine

Name: Vegetarian Tagine
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 1 garlic clove, minced; 1 stalk celery, diced; 1 carrot, diced; 1 teaspoon paprika; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger; 2 teaspoons salt; 1 (14.5-ounce) can diced tomatoes; 1 small butternut squash, peeled and cut into chunks (about 2 cups); 2 cups cauliflower florets (1 small head); 2 cups low sodium vegetable broth; 2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained; 1/4 cup raisins or currants; 3 cups cooked couscous

17 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
1 stalk celery, diced
1 carrot, diced
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger
2 teaspoons salt
1 (14.5-ounce) can diced tomatoes
1 small butternut squash, peeled and cut into chunks (about 2 cups)
2 cups cauliflower florets (1 small head)
2 cups low sodium vegetable broth
2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained
1/4 cup raisins or currants
3 cups cooked couscous

Directions

1

1. Heat the oil in a large pot over medium heat.
2

2. Add the onions and garlic and cook for 3 minutes.
3

3. Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.
4

4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
5

5. Cover, reduce the heat to low, and simmer for 15-20 minutes.
6

6. Stir in the chickpeas and raisins and cook an additional 10-15 minutes or until the vegetables are soft.
7

7. Serve over couscous with sliced almonds and green or black olives, if desired.