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Moroccan-style vegetarian tagine with butternut squash, sweet potato and chickpeas with warm spices over a bed of basmati rice!
Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.
While the rice is cooking add oil into a tagine or skillet (with a lid) and heat to medium-high. Once oil is hot add onion and sweet potato and saute them for 3 minutes. Add butternut squash and stir.
Add ¼ cup of the vegetable broth, all the spices and salt and stir. Cover the tagine/skillet and cook for 5 minutes
Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice and dried apricots. Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy. Serve over the rice and garnish with chopped cilantro.
Recipe adapted from Katherine Martinelli.
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