Name: Butternut squash & chickpea tagine
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2 adults + 2 children
Ingredients: 1 tbsp oil; 1 red onion finely chopped; 2 garlic cloves crushed; 1 tsp grated ginger; ½ tsp ground cumin; 1 tsp ground coriander; 1 tsp cinnamon; ¼ tsp mild chilli powder; 500g bag frozen butternut squash chunks; 2 carrots cut into small dice; 1 courgette cut into small dice; 2 x 400g cans chopped tomatoes; 1 x 400g can chickpeas drained; cooked couscous or rice, to serve

A casserole dish and plate serving butternut squash & chickpea tagine

1 tbsp oil
1 red onion
finely chopped
2 garlic cloves
crushed
1 tsp grated ginger
½ tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
¼ tsp mild chilli powder
500g bag frozen butternut squash
chunks
2 carrots
cut into small dice
1 courgette
cut into small dice
2 x 400g cans chopped tomatoes
1 x 400g can chickpeas
drained
cooked couscous
or rice, to serve

Method

step 1
Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

Ingredients

Nutrition

Method

step 1

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