Moroccan Chickpea & Butternut Squash Tagine
A warming and aromatic stew packed with plant-based protein and vibrant spices. This hearty tagine features tender butternut squash and chickpeas in a savory tomato-based sauce, perfect for a nourishing weeknight meal.
1050 kalorie
$4 na porcję
$40 min
4 porcje
vegan, any cuisine
Składniki
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 600g butternut squash, peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cinnamon
- 1 can (400g) chopped tomatoes
- 1 can (400g) chickpeas, rinsed and drained
- 500ml vegetable broth
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Fresh cilantro, for garnish
Dostępne dla członków NutriPro.
Instrukcje
- 1.Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion for 5-7 minutes until softened. Add the minced garlic, cumin, coriander, turmeric, and cinnamon, and cook for 1 minute until fragrant.
- 2.Add the cubed butternut squash to the pot and stir to coat thoroughly with the spices.
- 3.Pour in the chopped tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the squash is tender when pierced with a fork.
- 4.Stir in the rinsed chickpeas and continue to simmer for another 5 minutes to allow the flavors to meld and the chickpeas to heat through.
- 5.Remove the pot from the heat. Stir in the fresh lemon juice and season with salt and pepper to your preference.
- 6.Serve the tagine hot, garnished with a generous amount of fresh cilantro.
Informacje odżywcze
22g
fat
165g
carbs
55g
fiber
42g
protein
Dlaczego ten przepis
This recipe is exceptionally healthy, providing high-quality plant-based protein and fiber from chickpeas, which supports muscle health and digestion. Butternut squash is rich in vitamins A and C, boosting immunity and skin health.
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