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
Dietitian Tip:
Serve over cooked quinoa or brown rice along with steamed lemon spinach to make it a meal!