Chickpea and Vegetable Tagine with Couscous
A flavorful and aromatic Moroccan-inspired tagine with chickpeas, vegetables, and a blend of warm spices, served over fluffy couscous.
Ingredients
- 1 medium, finely chopped Yellow onions
- 3 cloves, minced Garlic
- 1 Vegetable Bouillon Cube
- 2 cans (540 mL each), drained and rinsed Canned chickpeas
- 1, chopped Green bell pepper
- 1/2, peeled, seeded, and cubed Butternut squash
- 300 g Couscous
- 3 tbsp Extra virgin olive oil
- 1 1/2 tsp Ground cumin
- 1 1/2 tsp Ground coriander
- 3/4 tsp Turmeric
- 1/2 tsp Cinnamon
- 1/2 tsp, grated Ginger
- 600 mL Vegetable broth
- To taste Salt and freshly ground black pepper
- 1/2 cup, chopped Dried apricots
- 2 tbsp, chopped for garnish Fresh cilantro
Instructions
- Heat extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onions and cook until softened, about 7 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
- Add the cumin, coriander, turmeric, and cinnamon and cook for 1 minute more, stirring constantly until fragrant.
- Add the chickpeas, butternut squash, bell pepper, vegetable broth, vegetable bouillon cube, chopped dried apricots, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 35 minutes, or until the squash is tender.
- Meanwhile, prepare couscous according to package directions. Fluff with a fork.
- Taste the tagine and adjust seasoning if necessary. Stir in a squeeze of lemon juice for brightness, if desired.
- Serve the tagine hot over couscous, garnished with fresh cilantro.
Cuisine: Moroccan
Suitability: vegetarian
Prep Time: 20 mins
Cook Time: 45 mins
Serving Size: 4
Meal Type: dinner