Chickpea and Squash Tagine

Pump up the protein: Serve with chicken strips sprinkled with additional Moroccan blend seasoning.

Recipe - Price Rite of Bridgeport - Main Street

Prep Time10 Minutes

Servings4

Cook Time30 Minutes

Calories288

Ingredients

1 Tbs olive oil

1/2 medium red onion, diced

2 garlic cloves, minced

1 package (16 ounces) fresh green zucchini coins and yellow squash

1 1/2 cups small cauliflower florets

2 tsp Moroccan blend seasoning

1 can (14.5 ounces) fire roasted no salt added diced tomatoes

1 can (14.5 ounces) reduced sodium chickpeas, drained and rinsed

3 Tbs golden raisins

1/2 cup chopped dry roasted unsalted cashews

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir for 2 minutes. Add garlic; cook for 30 seconds, stirring frequently. Add squash and cauliflower; cook and stir for 2 minutes. Stir in seasoning; cook for 1 minute. Add tomatoes and ½ cup water; heat to a simmer. Reduce heat to medium-low; cover and cook for 15 minutes. Add chickpeas and raisins; cover and cook for 5 minutes, stirring occasionally. Stir in salt to taste. Makes about 6 cups.

2. Divide into 4 bowls; sprinkle with cashews.

Nutritional Information

14 g Fat
2 g Saturated fat
0 mg Cholesterol
259 mg Sodium
35 g Carbohydrates
8 g Fiber
13 g Sugars
0 g Added sugars
10 g Protein

10 minutes

Prep Time

30 minutes

Cook Time

Servings

288

Calories

Shop Ingredients

Makes 4 servings

1 Tbs olive oil

Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz

Add Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz to Favorites.Add Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz to Favorites.

$5.99$0.18/fl oz

1/2 medium red onion, diced