Moroccan Butternut Squash and Chickpea Tagine with Quinoa from Closet Cooking

This butternut squash and chickpea 'tagine' with quinoa has an amazing blend of spices, flavours and textures.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
  • 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
Directions
  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.
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