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Tagine of Squash and Chickpeas with Mushrooms


Tagine of Squash and Chickpeas with Mushrooms Recipe

Ingredients:
  • 1 tbsp (15 ml) olive oil
  • 2 carrots, peeled and diced (about 1 cup/250 ml)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 stick cinnamon, about 2 inches (5 cm) long
  • 2 tbsp (25 ml) minced ginger root
  • 1 tsp (5 ml) ground turmeric
  • ½ tsp (2 ml) salt
  • ½ tsp (2 ml) cracked black peppercorns
  • 8 oz (250 g) cremini mushrooms, stemmed and halved
  • 1 can (28 oz/796 ml) tomatoes, with juice, coarsely chopped
  • 3 cups (750 ml) cubed butternut squash or pumpkin (1-inch/2.5 cm cubes)
  • 2 cups (500 ml) canned chickpeas, drained and rinsed
  • 1 tbsp (15 ml) liquid honey
  • 1 tbsp (15 ml) freshly squeezed lemon juice
  • ¼ cup (50 ml) currants (optional)
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 199kcal (10%)
Total Fat 3g (5%)
Saturated Fat 0g (2%)
Cholesterol 0mg (0%)
Total Carbohydrate 39g
Dietary Fiber 7g
Sugars 15g
Protein 7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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