Moroccan-Spiced Chickpea & Butternut Squash Tagine with Herbed Couscous
Prep 15 min · Cook 28 min · Serves 1 · medium
A warming North African stew featuring tender roasted butternut squash and hearty chickpeas simmered in aromatic spices with dried apricots and almonds, served over fluffy herbed couscous for a complete plant-based dinner.
Ingredients
- 0.75 cup canned chickpeas, drained and rinsed, or 1/2 cup dried, cooked
- 1.5 cups butternut squash, cubed, about 12 oz
- 1 cup vegetable broth, low-sodium
- 0.5 cup diced tomatoes, canned, no sugar added
- 3 tablespoons dried apricots, halved, unsulfured
- 2 tablespoons sliced almonds, raw or roasted
- 0.5 medium onion, diced
- 2 cloves garlic cloves, minced
- 0.5 teaspoon ginger, minced, fresh
- 0.75 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground coriander
- 0.25 teaspoon turmeric powder
- 0.125 teaspoon cayenne pepper, adjust to taste
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