Butternut Squash And Chickpea Tagine

• 1 can of chickpeas, drained & washed
• 10 vine ripened cherry tomatoes
• 1 medium Butternut squash, peeled & cut into 2 inch chunks
• 1 onion, finely chopped
• 4 cloves of garlic, finely chopped
• 2 tbs of finely chopped parsley
• 2 tbs of finely chopped coriander and more for garnish
• 1/4 cup olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground tumeric
• 1/2 tsp cayenne pepper
• 1 tsp paprika
• 2 tsp of tomato paste
• 1/2 tsp of sugar
• 1 1/2 tsp of sea salt
• 1 pinch of freshly ground black pepper
• 2 cups of water

1. 1.tinely chop the coriander and parsley. Set Aside. Peel the squash and cut into 4 x 4 cm pieces.
2. 2.tinely chop the onion and garlic. Heat the oil in the pot and add the onion. Cook over a low heat until soft.
3. 3.tdd the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously.
4. 4.tdd the paprika, tomato paste, sugar and half the coriander, parsley, salt and pepper. Stir.
5. 5.tdd the tomatoes and the drained chickpeas. Stir and then add the pumpkin and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes.
6. 6.took couscous according to packet instructions with vegetable or chicken stock.
7. 7.tust before serving, garnish tagine with more coriander or parsley and serve with couscous.

chickpeas, tomatoes, butternut squash, onion, garlic, parsley, coriander, olive oil, ground cumin, ground tumeric, cayenne pepper, paprika, tomato paste, sugar, salt, ground black pepper, water

Taken from www.epicurious.com/recipes/member/views/butternut-squash-and-chickpea-tagine-50065998 (may not work)