Moroccan Tagine Soup
This all in one pot recipe is packed full of flavor and perfect for a cold winter day. Literally, no browning of the onion or toasting the spices, simply just place all in Dutch oven and bring to a simmer and in no time you have a swoon-worthy soup. I used the flesh from one roasted butternut squash. The simple way to roast is cut the raw squash into disks (across the ‘equator’) and roast at 400F/200C approximately 25 minutes. However, if you like, you could use raw butternut squash that is peeled and cut into 1” cubes and it may need a few extra minutes to fully cook the squash. Either way will result in similar results.
Serves: 4-6
1 small red onion, diced
1 can (400ml) chickpeas, drained
1 can (400ml) diced tomatoes
1 roasted butternut squash, discard skin
1 carrot, 1/4” diced
1/2 cup quinoa
3 garlic cloves, minced
2 teaspoons freshly grated ginger
1” red chili, finely diced (or 1/4 teaspoon ground cayenne)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon sea salt
2 limes, juiced
Method:
Place all ingredients (except lime juice) into a Dutch oven.
Cover with lid and bring to a low simmer. Cook for approximately 25 minutes or until quinoa and veg cooked through.
Stir in the lime juice and serve. Enjoy.