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OR- if you are in Europe, Tajine. A tagine is a type of dish found in the North African cuisine of Morocco. It is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of heavy clay. Tagines in Moroccan cuisine are slow-cooked dishes braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Moroccan tagines often combine lamb or chicken with a medley of ingredients and seasonings. BUT- one constant in Moroccan food is delicious vegetarian fare. In honor of this week’s challenge- I made a vegetarian tagine, focusing on plant based proteins. Chickpeas and rich butternut squash are the stars of this dish, and their typical combination with any dried fruit, make this a traditional Moroccan Tagine. Enjoy it with couscous, the national dish of Morocco. Couscous is made of small-grain semolina pasta, typically combined with saffron, spices, nuts and raisins. In this case- lets enjoy it with nutty parmesan cheese and a pop of color with pistachios.
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1 tablespoon olive oil
1 large yellow onion, chopped
1 tablespoon ground cumin
2 teaspoon paprika
2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 garlic cloves, minced
2 cups fat-free, less-sodium vegetable broth
3 cups peeled cubed butternut squash
1 (15 oz) cans chickpeas, drained and rinsed
8 dried figs, chopped
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Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chickpeas); cook 1 minute, stirring constantly. Stir in broth and squash; bring to a boil. Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. Add chopped figs. Serve with Pistachio & Parmesan Couscous (recipe follows!) YUM!
Pistachio & Parmesan Couscous
Bring ¾ cup fat-free, less-sodium vegetable broth to a boil in a small saucepan. Stir in ¾ cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in 1 tablespoon grated parmesan cheese, 1 teaspoon grated lemon zest, and ¼ cup chopped pistachios.