A fragrant and hearty vegan tagine, slow-simmered with sweet butternut squash, protein-rich chickpeas, and aromatic Moroccan spices. A comforting and nutritious one-pot meal.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 600g butternut squash, peeled and cubed
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 500ml vegetable broth
- 50g dried apricots, chopped
- Salt and freshly ground black pepper to taste
- 1 small bunch fresh cilantro, chopped
- 1 lemon, for juice
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Anleitung
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- 2.Add the minced garlic, cumin, coriander, ginger, cinnamon, and turmeric. Stir and cook for 1 minute until fragrant.
- 3.Add the cubed butternut squash, canned tomatoes, rinsed chickpeas, vegetable broth, and chopped apricots to the pot. Stir everything together.
- 4.Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the butternut squash is tender.
- 5.Season with salt and pepper to taste. Stir in a squeeze of fresh lemon juice and most of the chopped cilantro just before serving.
- 6.Serve hot, garnished with the remaining fresh cilantro. This tagine pairs wonderfully with quinoa or whole-wheat couscous.
Nährwertinformationen
Warum dieses Rezept
This dish is a nutritional powerhouse, rich in plant-based protein and fiber from chickpeas to support muscle health and digestion. Butternut squash provides a fantastic source of Vitamin A and antioxidants, promoting overall wellness in a balanced meal.
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