Moroccan Butternut Squash, Chickpea and Quinoa Tagine

Ingredients

• 2 cups butternut squash peeled seeded cut into bite sized pieces
• 19 ounce chickpeas drained and rinsed canned
• 0.5 teaspoon cayenne pepper 
• 2.5 cup meat from a rotisserie chicken 
• 1 handful cilantro leaves chopped
• 1 tablespoon garlic grated
• 1 tablespoon ginger grated
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground turmeric 
• 1 tablespoon harissa 
• 1 tablespoon honey 
• 1 tablespoon oil 
• 0.3 cup olives coarsely chopped
• 1 small onion diced
• 0.3  simple preserved lemons diced
• 1 cup quinoa rinsed
• 0.3 cup raisins 
• 4 servings salt and pepper to taste

Equipment

• frying pan

Directions

1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and saute until fragrant, about a minute.
4. Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, preserved lemon, salt and pepper, bring to a boil, reduce the heat and simmer, covered, for 10 minutes.
5. Add the butternut squash and continue to simmer, covered, until tender, about 10 minutes.
6. Mix in the cilantro and remove from heat.