Vegetable Tagine (a la pressure cooker)

Name: Vegetable Tagine (a la pressure cooker)
Ingredients: 2 Tbsp (40 ml) olive oil; 2 onions, chopped; 4 garlic cloves, peeled and chopped; 1 1/2 Tbsp (30 ml) Dial R blend; 1 medium (1.5lb/ 750 g) butternut squash (fresh or frozen), chopped into 1-inch thick pieces; 3 cups (750 ml) vegetable broth; 3 cups (796 ml) crushed tomatoes (canned); ½ cup (125 ml) chopped dried apricot; 1 stick of cinnamon (or 1 tsp ground cinnamon); 2 cups (398 ml) canned chickpeas, strained and rinsed; 1 lb (450 gm) spinach (fresh or frozen); 1 lemon – juiced; Salt; pepper; ¼ cup (60 ml) chopped cilantro and/or chopped spring onions

www.thegorgeousspiceco.com

This vegan, pressure cooker vegetable tagine has a brilliant combination of ingredients that will have everyone coming back for seconds.

View full recipe on www.thegorgeousspiceco.com

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Cooking tools:

Pressure cooker
Citrus press
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Can opener
Colander
Wooden spoon
Stove
Serving bowl

Ingredients

2 Tbsp (40 ml) olive oil
2 onions, chopped
4 garlic cloves, peeled and chopped
1 1/2 Tbsp (30 ml) Dial R blend
1 medium (1.5lb/ 750 g) butternut squash (fresh or frozen), chopped into 1-inch thick pieces
3 cups (750 ml) vegetable broth
3 cups (796 ml) crushed tomatoes (canned)
½ cup (125 ml) chopped dried apricot
1 stick of cinnamon (or 1 tsp ground cinnamon)
2 cups (398 ml) canned chickpeas, strained and rinsed
1 lb (450 gm) spinach (fresh or frozen)
1 lemon – juiced
Salt
pepper
¼ cup (60 ml) chopped cilantro and/or chopped spring onions