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Chickpea and Squash Tagine

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Chickpea and Squash Tagine

 1 tbsp olive oil
 ½ medium red onion, diced
 2 garlic cloves, minced
 16 oz fresh zucchini coins and yellow squash
 1 ½ small cauliflower florets
 2 tsp Moroccan blend seasoning
 14.50 oz fire roasted no salt added diced tomatoes
 14.50 oz reduced sodium chickpeas, drained and rinsed
 3 tbsp golden raisins
 ½ cup chopped dry roasted unsalted cashews
1

In a dutch oven, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes. Stir in seasoning; 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 chickpeas 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.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories288
% Daily Value *
Total Fat 14g18%

Saturated Fat 2g10%
Sodium 259mg12%
Total Carbohydrate 35g13%

Dietary Fiber 8g29%
Total Sugars 13g
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.