Active Time

　　15 minutes

　　Total Time

　　35 minutes

　　

Ingredients

Makes 6–8 servings

　　1 tablespoon olive oil

　　1 small onion, diced

　　1 garlic clove, minced

　　1 stalk celery, diced

　　1 carrot, diced

　　1 teaspoon paprika

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon ground cumin

　　1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger

　　2 teaspoons salt

　　1 (14.5-ounce) can diced tomatoes

　　1 small butternut squash, peeled and cut into chunks (about 2 cups)

　　2 cups cauliflower florets (1 small head)

　　2 cups low sodium vegetable broth

　　2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained

　　1/4 cup raisins or currants

　　3 cups cooked couscous

　　

Step 1

1. Heat the oil in a large pot over medium heat.

　　

Step 2

2. Add the onions and garlic and cook for 3 minutes.

　　

Step 3

3. Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.

　　

Step 4

4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.

　　

Step 5

5. Cover, reduce the heat to low, and simmer for 15–20 minutes.

　　

Step 6

6. Stir in the chickpeas and raisins and cook an additional 10–15 minutes or until the vegetables are soft.

　　

Step 7

7. Serve over couscous with sliced almonds and green or black olives, if desired.

　　Cooks' Note

　　This recipe was originally published on Weelicious as "Vegetarian Tagine".