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Recipe: Moroccan Butternut Squash and Chickpea Tagine with Quinoa
- 1 tbsp olive oil
- 1 small onion, diced
- 1 tbsp garlic, minced
- 1 tbsp raw ginger, minced
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1 cup quinoa
- 2 1/2 cups vegetable broth
- 1 cup dried chickpeas soaked overnight and boiled until tender
- 1 tbsp harissa
- 1 tbsp honey
- 1/4 cup raisins
- 1/4 cup green olives, chopped
- 4 cups butternut squash, diced
- 1 handful cilantro, chopped
- 2 tbsp brown sugar (only if your butternut squash seems to be on the bland side!)
- salt and black pepper, to taste
Directions:View on Eats Well With Others
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