Chickpea & Squash Tagine
Prep: 10 minutes • Cook: 30 minutes
Makes: 4 (1-1/2 cup tagine, 2 tablespoon cashews) servings
1/2medium red onion, diced
2 garlic cloves, minced
2 medium zucchini or yellow squash, cut into 1/4-inch thick rounds
1-1/2cups small cauliflower florets
1/2 teaspoon ground coriander
1/2 teaspoon McCormick® Ground Ginger
1/4 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground White Pepper
1/8 teaspoon McCormick® Ground Allspice
1/8 teaspoon McCormick® Ground Turmeric
1 can (14.5 ounces) fire roasted diced tomatoes
1 can (15.5 ounces) Weis Quality No Salt Added Garbanzo Beans, drained and rinsed
3 tablespoons golden raisins
1/2cup lightly salted cashew halves & pieces
Salt to taste
1.In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add garlic; cook 30 seconds, stirring frequently. Add squash and cauliflower; cook and stir 2 minutes. Stir in spices; cook 1 minute. Add tomatoes and 1/2 cup water; heat to a simmer. Reduce heat to medium-low; cover and cook 15 minutes. Add garbanzo beans and raisins; cover and cook 5 minutes, stirring occasionally. Stir in salt to taste. Makes about 6 cups.
2.Divide into 4 bowls; sprinkle with cashews.
Approximate nutritional values per serving:
301 Calories, 13g Fat (2g Saturated), 0mg Cholesterol, 323mg Sodium,
39g Carbohydrates, 10g Fiber, 12g Sugars, 0g Added Sugars, 12g Protein
Serve over cooked quinoa or brown rice along with steamed lemon spinach to make it a meal!