There are long nights even when your kids are older. Such as last night. When my teenager with the broken toe kept asking for things, and my tweens kept giggling and talking long after bed time. In spite of my lack of sleep, I did manage to whip up some Moroccan Tagine for my husband to take to work for lunch. I love butternut squash, and this dish is a perfect blend of sweet and spicy. I usually serve it over quinoa or rice.
Tagine refers to the traditional Moroccan dish that this is cooked in, and is kind of a “one size fits all” term for Moroccan recipes. I don’t own a tagine, but if you really want to get me a gift …
Just sayin’ …
This dish smells amazing while it is simmering, and the spiciness factor can be tailored to your taste!
- 1 T olive oil
- 3 minced garlic cloves
- 1 Butternut squash, peeled and chopped
- 2 C cooked garbanzo beans
- 1 carrot, peeled and chopped
- 1 14.5 oz can diced tomatoes
- 2 C vegetable stock
- 1 T agave nectar (or sugar)
- 1 drop lemon essential oil (or 1 T juice)
- 1 t salt
- 1 t coriander
- 1 dash cayenne to taste
- Heat olive oil in sauté pan over medium heat and sauté garlic until it starts to become translucent. Add the rest of the ingredients to the skillet. Season, bring to a boil, and continue cooking about 30 minutes until vegetables are tender. Serve over quinoa or rice.