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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 Fairway Market 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
$38.99$0.57/fl oz
1/2 medium red onion, diced
Red Onion
Red Onion
$1.24 avg/ea$1.99/lb
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/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
$2.09 avg/ea$3.49/lb
1 1/2 cups small cauliflower florets
Organic Cauliflower, 1 each
Organic Cauliflower, 1 each
$4.99
2 tsp Moroccan blend seasoning
McCormick Gourmet Organic Curry Powder, 1.75 oz
McCormick Gourmet Organic Curry Powder, 1.75 oz
$6.49$3.71/oz
1 can (14.5 ounces) fire roasted no salt added diced tomatoes
Hunts Fire Roasted Diced Tomatoes, 14.5 oz
Hunts Fire Roasted Diced Tomatoes, 14.5 oz
On Sale! Limit 4
$1.75 was $2.19$0.12/oz
1 can (14.5 ounces) reduced sodium chickpeas, drained and rinsed
Goya Chick Peas, 16 oz
Goya Chick Peas, 16 oz
$2.79$0.17/oz
3 Tbs golden raisins
Wholesome Pantry Organic Thompson Seedless Raisins, 20 oz
Wholesome Pantry Organic Thompson Seedless Raisins, 20 oz
$7.99$0.40/oz
1/2 cup chopped dry roasted unsalted cashews
Planters Halves & Pieces Cashews, 8 oz
Planters Halves & Pieces Cashews, 8 oz
$10.99$1.37/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.