Moroccan-Spiced Chickpea & Butternut Squash Tagine with Herbed Bulgur

Ingredients

• 1 1/2 cups butternut squash, cubed, about 300g
• 3/4 cup canned chickpeas, drained, about 140g
• 1/4 cup dried apricots, halved, about 40g
• 1 cup vegetable broth, 240ml
• 1/2 cup diced tomatoes, canned, 120g
• 1/2 medium onion, diced, about 75g
• 2 cloves garlic cloves, minced
• 1/2 teaspoon ginger, grated, fresh
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/2 cup bulgur wheat, dry, about 90g
• 1 cup vegetable broth for bulgur, 240ml
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1/4 cup sliced almonds, toasted, about 28g
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat. Sauté diced onion and minced garlic for 2-3 minutes until fragrant

2. 2

   Add ginger and all spices (cumin, cinnamon, turmeric, paprika), stirring constantly for 30 seconds to bloom the spices