CHICKPEA AND SQUASH TAGINE
Ingredients
Pump up the protein: Serve with chicken strips sprinkled with additional Moroccan blend seasoning.
1 tablespoon olive oil ½ medium red onion, diced 2 garlic cloves, minced (1) 16-ounce package fresh green zucchini coins and yellow squash 1½ cups small cauliflower florets 2 teaspoons Moroccan blend seasoning (mixture of ground nutmeg, cumin, coriander, and allspice) (1) 14.5-ounce can fire-roasted, no-salt-added diced tomatoes (1) 14.5-ounce can reduced-sodium chickpeas, drained and rinsed 3 tablespoons golden raisins ½ cup chopped dry-roasted unsalted cashews
Instructions
1. In large frying pan, heat oil over medium-high heat. 2. Add onion; cook and stir 2 minutes. 3. Add garlic; cook 30 seconds, stirring frequently. 4. Add zucchini, squash and cauliflower; cook and stir 2 minutes. 5. Stir in seasoning; cook 1 minute. 6. Add tomatoes and ½ cup water; heat to a simmer. Reduce heat to medium-low; cover and cook 15 minutes. 7. Add chickpeas and raisins; cover and cook 5 minutes, stirring occasionally. 8. Stir in salt to taste. 9. Divide into 4 bowls; sprinkle with cashews.
Nutritional Information (per serving) Calories 288, total fat 14g, saturated fat 2g, sodium 259mg, total carbohydrate 35g, dietary fiber 8g, sugars 13g, protein 10g.
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