Recipe and Photo by The Roasted Root. Adapted for Intervale Food Hub Members
A tagine is the name for both a type of pot used for cooking, and the final dish that's traditionally made in that pot. You can make this recipe using a stew pot!
- 2 tablespoons cooking oil
- 1 medium-sized yellow onion, diced
- 1 cup medium-sized sweet potato chopped into 1/2” cubes
- 1 cup medium butternut squash peeled and chopped into ½” cubes
- 1 cup vegetable broth, separated
- 2 tablespoons lemon juice
- 1 can garbanzo beans drained
- 1 cup rice (uncooked)
- 2 cups water
- 1 can diced tomatoes (if you don't have this on hand, you can omit this ingredient. Add for a more stew-like final dish)
Spices: (Use all, or just the ones you have on hand at home)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon red pepper flakes
- 1 teaspoon salt or to taste
Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.
Add oil to a tagine or skillet and heat to medium-high.
Sauté onion and sweet potato for 3 minutes.
Add butternut squash, stir.
Add 1/2 cup vegetable broth, all the spices and salt, stir, cover your pot and cook 5 minutes
Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice.
Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.