Spiced Vegetable Tagine
Warm, aromatic Moroccan stew loaded with chickpeas, squash, and dried apricots in a fragrant spice broth. Finish with cilantro and serve over couscous for an effortless weeknight dinner.
- Total time
- 22 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tsp Moroccan spice blend (cumin, cinnamon, paprika, ginger)
- 2 cups butternut squash, peeled and cubed
- 1 can (15 oz) canned chickpeas, drained and rinsed
- ½ cup dried apricots, halved
Instructions
- 1
Heat olive oil in a large pot over medium. Add diced onion and cook, stirring occasionally, until softened, about 4 minutes.
- 2
Add minced garlic and Moroccan spice blend. Stir constantly for 60 seconds until fragrant.
- 3
Add squash cubes, chickpeas, apricots, 1.5 cups water, and a pinch of salt. Bring to a simmer.
- 4
Simmer uncovered for 12–14 minutes until squash is fork-tender and flavors have melded.
- 5
Taste and adjust salt and pepper. Finish with fresh cilantro if you have it.
- 6
Serve over couscous or crusty bread.
Tools you’ll need
- large pot (4–6 quart)
- wooden spoon
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
