Vegetable Tagine With Split Peas

• 2 tbsp olive oil
• 1 large red onion, thinly sliced
• 3/4 cup yellow split peas
• 2 cloves garlic, crushed
• 1 piece (2 inches) fresh ginger, peeled and grated
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp caraway seeds
• 4 cups vegetable stock
• 1 can (14 oz) diced tomatoes
• 1 2/3 lbs butternut squash, cut into 3/4-inch pieces
• 12 oz yellow squash, quartered
• 7 oz green beans, trimmed and halved crosswise
• 1/4 cup coarsely chopped cilantro

1. Heat oil in a tagine or a large saucepan on medium heat. Cook onion, stirring, for 2-3 mins, or until soft. Add split peas, garlic, ginger, spices and seeds; cook, stirring, for 3-5 mins, or until fragrant.
2. Add stock and tomatoes; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 15 mins. Add butternut squash; simmer for 15 mins, or until split peas are tender. Stir in yellow squash, green beans and 1/2 cup water; cover and cook for 5 mins, or until vegetables are tender. Season.
3. Serve tagine sprinkled with chopped cilantro.

olive oil, red onion, peas, garlic, fresh ginger, ground coriander, ground cumin, sweet paprika, caraway seeds, vegetable stock, tomatoes, butternut squash, yellow squash, green beans, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35624 (may not work)