Moroccan-Style Roasted Veggie and Chickpea Tagine

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups cauliflower florets, bite-sized
• 1 15 oz can chickpeas, drained and rinsed
• 1 14.5 oz can diced tomatoes, with juices
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken or vegetable broth
• 1 cup couscous

Instructions

1. 1

   Preheat oven to 400°F. Toss the butternut squash and cauliflower with 2 tbsp olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes until fragrant.