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Moroccan carrot, squash and chickpea casserole

  • Servings: 6
  • Prep Time: 15 min
  • Total Time: 45 min

Ingredients

  • 1 onion, chopped
  • 2-6 cloves of garlic, finely minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon dried chili flakes
  • 1 can (28 oz / 796 ml) diced tomatoes, undrained
  • 2 tablespoons lemon juice
  • 2 cups peeled and cubed butternut squash
  • 3-4 carrots, cleaned and cut into bite-size pieces
  • 1 can (19 oz / 540 ml) chick peas, drained and rinsed

Instructions

  • In a large skillet or saucepan, sauté the onion in a bit of oil for about 5 minutes, and then add the garlic and ginger and cook for another minute or so, then add the 6 spices and stir well to combine.
  • Add the tomatoes and then 1/2 (tomato) can of water, the lemon juice, squash, carrots and chickpeas. Bring to a boil, then cover and simmer for about 30 minutes or until the vegetables are tender.
  • Check for seasonings and serve hot over couscous, rice or quinoa with a spoonful of plain yogurt over top with sprinkles of parsley.

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