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Moroccan Vegetable Tagine
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine Type: Middle Eastern
Freezable:  Yes
Ingredients:
  • 2 tsp olive oil
  • 1 onion, yellow, chopped (~2/3 cup)
  • 1 celery stalk, diced (~1/3 cup)
  • 2 tsp ginger, fresh, peeled, grated
  • 1 cloves garlic, minced (~1 tsp)
  • 1 cinnamon, sticks
  • 2 tsp paprika, sweet
  • 2 tsp cumin, ground
  • 2 tsp coriander, ground
  • 2 1/2 cups tomatoes, canned diced, no salt added
  • 1/3 cup vegetable broth, canned low sodium
  • 2 cups chickpeas / garbanzo bean, canned no salt added, drained, rinsed
  • 3/4 cup butternut squash, chopped into 1/2" cubes
  • 1 carrot, sliced 1/4" thick (~1/2 cup)
  • 1 cup beans, green, trimmed, halved
  • 3/4 cup raisins, dark
  • 3 tbsp olives, black canned, pitted
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
Instructions:
  1. Prep
    1. Preheat the oven to 400F.
  2. Cooking
    1. Heat the oil in a large oven proof pan over medium high heat.
    2. Add the onion, celery, ginger and garlic.
    3. Saute for 4 minutes, stirring occasionally.
    4. Add the cinnamon, paprika, cumin and coriander and cook for 1 minute.
    5. Add the tomatoes and their juices, vegetable broth, chickpeas, squash, carrot, green beans, raisins and olives.
    6. Cover, place in the oven and bake until vegetables are tender, about 20 minutes.
    7. Remove from the oven, remove the cinnamon stick, season with salt and pepper and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 33517%
Total Fat 6g9%
    Saturated Fat 1g4%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 252mg10%
Total Carbohydrate 66g22%
    Dietary Fiber 13g50%
    Sugars 30g--
Protein 11g23%
Vitamin A 5729iu115%
Vitamin C 38mg63%
Calcium 167mg17%
Iron 6mg32%