Vegetarian

Moroccan Squash and Chickpea Tagine Recipe is for Dinner.

Moroccan Squash and Chickpea Tagine Recipe takes several minutes to prepare.

Moroccan Squash and Chickpea Tagine Recipe takes several minutes to cook.

Moroccan Squash and Chickpea Tagine Recipe makes 4 servings.

The ingredients for Moroccan Squash and Chickpea Tagine Recipe are:

1. Start by toasting the coriander seeds and cinnamon sticks in the tagine (or saucepan) over a low heat. Once they have started to give off their delicious aroma, take them off the heat and grind using a pestle and mortar (or a coffee grinder, but not the one you use for coffee as it will change the flavour of your drink, have a seperate one for spices).
2. Fry the onion, garlic, ginger, chili, ground spices and turmeric in 1 tbsp of olive oil.
3. Use a food processor to puree the spinach and the dates.
4. When the onions have browned, add the squash, chickpeas, tomatoes, spinach and dates to the tagine (or saucepan). Add enough liquid to make sure that all the squash is covered. Make sure the heat is turned down low, put on the lid, and simmer for 40 minutes.
5. While you're waiting for the tagine to cook, make the couscous by adding dry couscous to hot vegetable stock and covering for 5 minutes. Once the couscous is soft, separate out the grains with a fork to make it fluffy, and stir in the flaked almonds, olive oil and coriander.
6. Once the squash is cooked and tender, add the coriander and then serve the tagine with almond couscous that you prepared in step 5.

Here is how you make Moroccan Squash and Chickpea Tagine Recipe:

Serving Size: 4-6 depending on the person. Number of Servings: 4Recipe submitted by SparkPeople user KALIKA13.

The nutritional information for Moroccan Squash and Chickpea Tagine Recipe is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 613.1

• Total Fat: 13.5 g
• Cholesterol: 0.0 mg
• Sodium: 875.1 mg
• Total Carbs: 116.3 g
• Dietary Fiber: 20.3 g
• Protein: 18.6 g