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A casserole dish and plate serving butternut squash & chickpea tagine

Butternut squash & chickpea tagine

A star rating of 3.7 out of 5.70 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 adults + 2 children

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

  • Freezable
  • Healthy
  • Low fat
  • Vegan
Nutrition: Per serving (4 average portions)
HighlightNutrientUnit
kcal221
low infat5g
saturates1g
carbs29g
sugars15g
high infibre10g
protein9g
salt0.09g
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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.

Goes well with

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Overall rating

A star rating of 3.7 out of 5.70 ratings
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