Vegetarian Butternut Squash Tagine

• Vegetarian
• Gluten free

• Produce

  • 3 drained cups 2 (15 oz cans chickpeas
  • 1 Butternut squash, medium
  • 1 Coriander, ground
  • 1/2 cup Figs
  • 4 cloves Garlic
  • 1 Lemon
  • 1/4 cup Parsley, fresh
  • 1 White onion, medium

• Canned Goods

  • 4 cups Vegetable stock

• Baking & Spices

  • 1/2 tsp Cayenne, powder
  • 1 Salt and pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 8 oz Greek yogurt or vegan yogurt, plain

Found on justalittlebitofbacon.com

Description

Ingredients

• 2 tbsp olive oil
• 1 medium white onion, finely chopped
• 4 cloves garlic, minced
• 1 medium butternut squash, peeled, 2-inch dice
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 ground coriander
• ½ tsp cayenne powder
• 4 cups vegetable stock
• 2 (15 oz) cans chickpeas, drained, about 3 cups
• ½ cup figs, sliced into 3-4 pieces
• lemon zest from one lemon
• ¼ cup chopped fresh parsley
• salt and pepper to taste
• 8 oz plain greek yogurt or vegan yogurt, optional

Directions

• Heat the oil in a large pot over medium-low heat. Add the onion and a sprinkle of salt and saute until the onion is soft and turning golden, about 10 minutes. Add the garlic and squash and saute for 5 minutes more, just until the squash is starting to soften around the edges. Add the cumin, turmeric, coriander, and cayenne. Saute, stirring often, for 30 seconds to toast the spices.
• Pour in the vegetable stock and add the chickpeas, figs, and lemon zest. Increase the heat and bring the tagine to a boil. Lower the heat and cover the pot. Simmer for 15 minutes, or until the squash is tender and cooked through.
• Stir in the parsley. Taste and adjust the seasonings, adding more spices, salt, or pepper as needed. Serve over rice or couscous.