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Author Notes: I've never been to Morocco. But once having tasted a recipe for Moroccan chicken stew, it wasn't a big leap to start adding these spices to other dishes. The aromas coming from the kitchen are simply intoxicating. We serve it alongside quinoa, but couscous or even rice will do nicely. —Hugetracts
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 1/2 teaspoon ground ginger
- 1 1/2 cups canned chopped tomatoes
- 1 1/2 cups chickpeas (drained)
- 1/2 cup vegetable or chicken stock
- 1 cup chopped dates
- 1 tablespoon honey
- 1 handful chopped fresh cilantro
- 2 cups steamed butternut squash, cut into bite-sized chunks
- In a large, non-stick saucepan, toast cinnamon, nutmeg, black pepper, cumin, paprike, caraway seeds and ground ginger over medium heat for 3-5 minutes, stirring often
- Stir in tomatoes, chickpeas, stock and dates. Increase heat until it comes to a boil, then reduce heat and simmer 15-20 minutes, adding more stock or water if sauce gets too thick
- Meanwhile, cut squash - either from one large butternut squash or use already-cut up squash - into bite-sized chunks and steam or boil until tender, about 12 minutes. Drain.
- Add honey to the tomato sauce, and stir in all but a tablespoon of the cilantro.
- Stir cooked squash into tomato sauce and heat through, sprinkle with remaining cilantro and serve with quinoa.
- This recipe was entered in the contest for Your Best Butternut Squash