Moroccan Butternut Squash & Sweet Potato Tagine

• 1 cup Uncooked Basmati Brown Rice
• 2 Tablespoons Grapeseed Oil
• 1 whole Yellow Onion, Diced
• 1 whole Medium-sized Sweet Potato, Chopped Into 1/2" Cubes (1 Potato Should Yield 2 Cups Worth)
• 1/2 whole Medium-sized Butternut Squash, Peeled And Chopped Into 1/2" Cubes (1/2 Of One Should Yield 3 Cups Worth)
• 3/4 cups Vegetable Broth, Divided
• 2 teaspoons Ground Cumin
• 2 teaspoons Coriander
• 2 teaspoons Garlic Powder
• 1/4 teaspoons Ground Ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Salt, Or To Taste
• 1 can (15 Oz. Size) Garbanzo Beans, Drained
• 2 Tablespoons Lemon Juice
• 1 cup Dried Apricots, Chopped
• 1/2 cups Cilantro, Chopped (optional)

1. Start by preparing your rice, as it takes longer than the vegetables.
2. Follow instructions on the package of rice.
3. While the rice is cooking add oil into a tagine or skillet (with a lid) and heat to medium-high.
4. Once oil is hot add onion and sweet potato and saute them for 3 minutes.
5. Add butternut squash and stir.
6. Add 1/4 cup of the vegetable broth, all the spices and salt and stir.
7. Cover the tagine/skillet and cook for 5 minutes
8. Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice and dried apricots.
9. Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.
10. Serve over the rice and garnish with chopped cilantro.
11. Recipe adapted from Katherine Martinelli.

basmati brown rice, grapeseed oil, yellow onion, sweet potato, butternut, vegetable broth, ground cumin, coriander, garlic, ground ginger, cinnamon, red pepper, salt, garbanzo beans, lemon juice, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/moroccan-butternut-squash-sweet-potato-tagine/ (may not work)