Butternut squash & chickpea tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 adults + 2 children
Ingredients
- 1tbsp oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1tsp grated ginger
- ground cumin
- 1tsp ground coriander
- 1tsp cinnamon
- mild chilli powder
- 450g bag frozen butternut squash chunks
- 2 carrots, cut into small dice
- 1 courgette, cut into small dice
- chopped tomatoes
- 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.
