Good Morning America Recipes

Butternut Squash, Vegetable and Chickpea Tagine

Try This Seasonal and Delicious Vegetable Dish

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The famous chef has diet-friendly versions of all your favorite Italian dishes.
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Servings:6
Difficulty: Easy
Cook Time: min

Looking for a vegetable dish for dinner. Try Emeril's seasonal recipe and spice up your dinner.

Ingredients

  • 2 tablespoons olive oil, plus 1 tablespoon
  • 1 ?? cups small diced onion
  • 1 cup small diced carrot
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • ?? teaspoon crushed red pepper
  • 3 cups medium diced butternut squash
  • 1 ?? cups medium diced parsnip
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt, plus 1 teaspoon
  • ?? cup golden raisins
  • ?? cup, about ?? lb, small diced dried apricots
  • 4 cups chicken broth, divided, plus more if needed
  • 4 threads saffron
  • 4 cilantro sprigs tied together with twine
  • 2 14.5-ounce cans chickpeas, drained
  • ?? cup chopped parsley, divided
  • ?? cup small diced red bell pepper
  • ?? teaspoon black pepper
  • Zest from one lemon
  • 10 ounces couscous
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • Cooking Directions

    Heat 2 tablespoons olive oil in a tagine or Dutch oven over medium-high heat. Add onion, carrots, turmeric, cinnamon, coriander and crushed red pepper and cook until onions are translucent, about 3 minutes. Add butternut squash and parsnips to the pan and cook 7 minutes longer, stirring occasionally, then add garlic, 2 teaspoons kosher salt, raisins, dried apricots, 2 cups chicken broth, saffron and cilantro sprigs. Bring mixture to a boil, then reduce the heat to medium-low and cook, covered, for 15 minutes. If using a Dutch oven instead of a tagine, only partially cover to allow steam to escape. Add chickpeas and cook for thirty minutes. Remove from heat and sprinkle 1/8 cup chopped parsley over the top.

    In a 2-quart saucepot or larger, heat remaining 1 tablespoon of olive oil over medium-high heat. Add red bell pepper, 1 teaspoon kosher salt and black pepper and cook until soft, 2 minutes. Add remaining 2 cups chicken broth and the lemon zest and bring to a boil. Add couscous, cover, and remove from heat. Allow couscous to steam for 5 minutes. Add lemon juice, extra virgin olive oil and 1/8 cup chopped parsley; stir to combine. Serve with the Butternut Squash, Vegetable and Chickpea Tagine.

    This recipe was styled by chef Karen Pickus for Good Morning America.


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