Chickpea and Date Tagine

1 tablespoon extra virgin olive oil

1 /2 cup onion, small dice

1 teaspoon garlic, minced

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon ground ginger

½ teaspoon ground cinnamon

1 15 oz. can crushed tomatoes

1/2 cup water

1 15 oz. cans chickpeas, rinsed and drained

1 1/2 cups roasted butternut squash, medium dice

1 ½ cups pitted dates, small dice

1 tablespoon lemon juice

1/4 cup chopped cilantro for garnish

In a medium saucepan, heat olive oil and sauté onion until soft and starting to brown. Stir in garlic and spices and cook another 30 seconds.
Add tomatoes, chickpeas, butternut squash, dates and ½ cup water. Simmer 10 minutes.
Stir in lemon juice.
Season to taste with salt and pepper.
Garnish with cilantro.

*Servng Suggestion: Enjoy on a a bed of quinoa.

Yield: Approx. 4 Servings Print