Moroccan Tagine

Prep Time: 40 min Cook Time: 15 min
Servings: 4 Skill Level: medium

This fall/winter dish with quinoa, winter squash and Pearls® Specialties Garlic Stuffed olives is not only delicious, but warms the heart with Middle Eastern spices.


  • 1 tablespoon light brown sugar
  • 1 tablespoon paprika
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon pepper
  • 2 tablespoon olive oil, divided
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic (About 3 medium cloves)
  • 2 1/4 lb butternut squash, peeled and cut into 1-1½-inch cubes
  • 1 1/2 cups vegetable broth
  • 1 14.5-ounce can chopped tomatoes, with their juices
  • 1 14.5-ounce can canned chickpeas, drained and rinsed
  • 1/3 cup golden raisins
  • 1 tablespoon tomato paste
  • 1/3 cup marcona almonds
  • 1/2 cup Pearls Specialties Garlic Stuffed Queen Olives
  • About 2 tablespoons of fresh parsley leaves, for serving
  • Quinoa:
    1 1/2 cups quinoa, rinsed
  • 2-2/3 cups vegetable broth
  • 1/4 teaspoon salt

Cooking Instructions

  1. Combine spices (first 9 ingredients) in a small bowl. Toss the butternut squash in the spices. Set aside.
  2. Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium heat until hot but not smoking. Add the fresh ginger and garlic and sauté for 1 minute. Add the remaining oil and butternut squash with all spices and cook, to brown the squash, 3-4 minutes.
  3. Stir in vegetable broth, tomatoes with their juices, chickpeas, raisins, tomato paste, and almonds and bring liquid to a boil. Reduce heat to medium low and cook, stirring occasionally, until the squash is soft when pierced with a knife, about 25-30 minutes.
  4. Meanwhile, bring the quinoa and vegetable broth to boil in a small heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, covered, until the broth has been absorbed, 15-20 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork
  5. Spoon tagine over cooked quinoa. Top with garlic stuffed olives and fresh parsley and serve warm.

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