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Moroccan Squash and Chickpea Tagine

Moroccan Squash and Chickpea Taginewith Quinoa and Almonds

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On the menu Dec 10 — Dec 16

A North African stew combining simmered meat or poultry with vegetables and warming spices, tagine is one of our favorite meals to heat up cold nights. In this vegetarian version, Chef Andrea is spotlighting roasted butternut squash, plus bell pepper, chickpeas, and tomato, then seasoning it all with honey, cinnamon, turmeric, paprika, coriander, and cumin. Though the dish is traditionally served with Moroccan couscous, we’re swapping in quinoa to soak up every last saucy bite. A squeeze of lime at the end provides a burst of bright flavor, and almonds add satisfying crunch.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Calories720
Protein19g
Total Carb108g
Total Fat26g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    quinoa
  • chickpeas
    chickpeas
  • red bell pepper
    red bell pepper
  • butternut squash
    butternut squash
  • cilantro
    cilantro
  • roasted salted almonds
    roasted salted almonds
  • lime
    lime
  • red onion
    red onion
  • cayenne pepper
    cayenne pepper
  • cinnamon
    cinnamon
  • coriander
    coriander
  • cumin
    cumin
  • garlic powder
    garlic powder
  • ginger
    ginger
  • ground turmeric
    ground turmeric
  • sweet paprika
    sweet paprika
  • vegetable stock
    vegetable stock
  • honey
    honey
  • 14-ounce can diced tomatoes
    14-ounce can diced tomatoes

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 8" medium pot
  • baking sheet