Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups canned chopped tomatoes
  • 1 1/2 cups chickpeas (drained)
  • 1/2 cup vegetable or chicken stock
  • 1 cup chopped dates
  • 1 tablespoon honey
  • 1 handful chopped fresh cilantro
  • 2 cups steamed butternut squash, cut into bite-sized chunks

Instruction

  • In a large, non-stick saucepan, toast cinnamon, nutmeg, black pepper, cumin, paprike, caraway seeds and ground ginger over medium heat for 3-5 minutes, stirring often
  • Stir in tomatoes, chickpeas, stock and dates. Increase heat until it comes to a boil, then reduce heat and simmer 15-20 minutes, adding more stock or water if sauce gets too thick
  • Meanwhile, cut squash - either from one large butternut squash or use already-cut up squash - into bite-sized chunks and steam or boil until tender, about 12 minutes. Drain.
  • Add honey to the tomato sauce, and stir in all but a tablespoon of the cilantro.
  • Stir cooked squash into tomato sauce and heat through, sprinkle with remaining cilantro and serve with quinoa.