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Butternut Squash And Chickpea Tagine
RIVERFORD ORGANIC FARMS19Ingredients
30Minutes
360Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 onion (large, cut in large dice)
- vegetable oil
- 2 tsp. turmeric
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. ground ginger
- 1/2 tsp. canela
- 1 tsp. ground cayenne (according to taste)
- 3 garlic cloves (finely sliced)
- 1/2 butternut squash (large or 1 small, peeled & cut into ½ inch dice)
- 300 mL vegetable stock
- 1 can chickpeas (or 150g dried chickpeas, soaked overnight & cooked)
- 3 inches orange zest (piece of, peel without white pith)
- 1 Orange
- 1/2 lemon
- 1 tsp. orange flower water (available at Middle Eastern stores & large supermarkets to serve, optional)
- 2 handfuls fresh coriander (or flat leaf parsley leaves, roughly chopped, to serve)
- pepper
- salt
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat0.5g3% |
| Trans Fat0g |
| Cholesterol |
| Sodium1110mg46% |
| Potassium900mg26% |
| Protein11g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber15g60% |
| Sugars4g |
| Vitamin A180% |
| Vitamin C140% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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