Spicy, sweet, Moroccan flavors create a warming, comforting stew with fall vegetables. This vegan, fat-free, gluten-free dinner recipe packs spicy heat for a healthy meal.
MEDIUM Servings: 4
Ready In: 30 minutes
1 medium butternut squash (or about 2 cups "batons")
2 large parsnips
1 small onion
1 (15-ounce) can chickpeas (or about 2 cups cooked, no salt added)
1 1/2 teaspoon cumin
1 1/2 teaspoon sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon cayenne (or to taste)
2 cups vegetable broth
2 tbsp. fresh chopped cilantro
Salt and pepper, to taste
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To brown vegetables: Peel, seed, and cut squash into 1/2-inch thick batons
Heat a wide pan or pot over high heat. If you have a tagine dish, now is the time to use it!
Add the squash into a single layer. Let sear on one side until brown around the edges.
While the squash cooks, peel and cut the parsnip into batons. Peel and thinly slice the onion.
Once squash is brown around the edges, add the parsnip, onion, and spices. Stir well.
Cover, and keep cooking over high heat.
Once onions are brown around the edges and spices are aromatic, add the zest of the lemon.
Drain and rinse canned chickpeas.
To simmer tagine: Add the vegetable broth and chickpeas. Bring to a simmer and cook partially covered, over medium-low heat, 10-15 minutes.
Cook until both the squash and parsnip are tender enough for a paring knife. You still want some texture, though, so be sure not to overcook to mush.
Remove lid. Add fresh cilantro.
Taste to adjust seasoning.
Serve warm, with Israeli couscous and green olives. Serve with lemon wedges.
Chef's Tips: Use any fall produce for this stew. Sweet potatoes, carrots, celery root, and golden beets are all fun foods to try!
Amount Per Serving (1/4 recipe)
Calories From Fat (8%) 20.71
% Daily Value
Total Fat 2.52g 4%
Saturated Fat 0.28g 1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 225.72mg 9%
Potassium 987.19mg 28%
Total Carbohydrates 54.16g 18%
Fiber 10.73g 43%
Protein 7.67g 15%
Calcium 57.11mg 6%
Iron 126.42mg 702%
Vitamin A IU
Vitamin C 21.66mg 36%