I made this last night with a side of roasted garlic couscous (simple from the box), warm bread and red wine. It was delicious!
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper
1. Heat the olive oil in a large skillet over medium heat, cook onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
A tagine is a type of North African cookware made from clay or ceramic. It consists of two parts: a round, wide, shallow cooking base and conical top. The word “tagine” also refers to the stew-like dish which is prepared in this clay cookware. Moroccan and Standard Arabic: طجين
LindeeKatdare 2012 www.thelindeetree.com