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Chickpea and Squash TagineChickpea and Squash Tagine
Chickpea and Squash Tagine
Chickpea and Squash Tagine
Pump up the protein: Serve with chicken strips sprinkled with additional Moroccan blend seasoning.
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Recipe - The Fresh Grocer - Corporate
ChickpeaandSquashTagine.jpg
Chickpea and Squash Tagine
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
4
Servings
288
Calories

Shop Ingredients

Makes 4 servings
1 Tbs olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
1/2 medium red onion, diced
Red Onion
Red Onion, 10 Ounce
$1.24 avg/ea$1.99/lb
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
1 package (16 ounces) fresh green zucchini coins and yellow squash
Yellow Zucchini, 1 ct, 0.6 pound
Yellow Zucchini, 1 ct, 0.6 pound, 0.6 Pound
$1.79 avg/ea$2.99/lb
1 1/2 cups small cauliflower florets
Organic Cauliflower, 1 each
Organic Cauliflower, 1 each, 1 Each
$4.99
2 tsp Moroccan blend seasoning
Badia Jamaican Style Curry Powder, 2 oz
Badia Jamaican Style Curry Powder, 2 oz, 2 Ounce
$2.79$1.40/oz
1 can (14.5 ounces) fire roasted no salt added diced tomatoes
Hunt's Fire Roasted Diced Tomatoes with Garlic, 14.5 oz
Hunt's Fire Roasted Diced Tomatoes with Garlic, 14.5 oz, 14.5 Ounce
On Sale! Limit 4
$1.33 was $1.69$0.09/oz
1 can (14.5 ounces) reduced sodium chickpeas, drained and rinsed
Wholesome Pantry Organic Garbanzo Beans, 15.5 oz
Wholesome Pantry Organic Garbanzo Beans, 15.5 oz, 15.5 Ounce
$1.49$0.10/oz
3 Tbs golden raisins
Sun-Maid California Sun-Dried Raisins, 10 oz
Sun-Maid California Sun-Dried Raisins, 10 oz, 10 Ounce
$3.29$0.33/oz
1/2 cup chopped dry roasted unsalted cashews
Planters Halves & Pieces Cashews, 8 oz
Planters Halves & Pieces Cashews, 8 oz, 8 Ounce
$7.99$1.00/oz

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

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.