Vegetable Tagine With Split Peas - cooking recipe

Ingredients

2 tbsp olive oil
1 large red onion, thinly sliced
3/4 cup yellow split peas
2 cloves garlic, crushed
1 piece (2 inches) fresh ginger, peeled and grated
1 tbsp ground coriander
2 tsp ground cumin
2 tsp sweet paprika
1 tsp caraway seeds
4 cups vegetable stock
1 can (14 oz) diced tomatoes
1 2/3 lbs butternut squash, cut into 3/4-inch pieces
12 oz yellow squash, quartered
7 oz green beans, trimmed and halved crosswise
1/4 cup coarsely chopped cilantro

Preparation

Heat oil in a tagine or a large saucepan on medium heat. Cook onion, stirring, for 2-3 mins, or until soft. Add split peas, garlic, ginger, spices and seeds; cook, stirring, for 3-5 mins, or until fragrant.
Add stock and tomatoes; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 15 mins. Add butternut squash; simmer for 15 mins, or until split peas are tender. Stir in yellow squash, green beans and 1/2 cup water; cover and cook for 5 mins, or until vegetables are tender. Season.
Serve tagine sprinkled with chopped cilantro.