Moroccan Butternut Squash and Chickpea Tagine with Quinoa

Serves 4, adapted from Closet Cooking
http://www.joanne-eatswellwithothers.com/

Ingredients

• 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

Instructions

1. Heat the oil in a large pot.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic, ginger, turmeric, cumin, cinnamon, and cayenne pepper. Saute until fragrant, about a minute.
4. Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, salt, and pepper. Bring to a boil and then simmer, covered, for 10 minutes.
5. Add the butternut squash and continue to simmer, covered, for another ten minutes.
6. Mix in the cilantro. Add brown sugar until the desired flavor is reached. Add salt and pepper to taste.