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A casserole dish and plate serving butternut squash & chickpea tagine

Butternut squash & chickpea tagine

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A star rating of 3.8 out of 5.60 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
Nutrition: Per serving (4 average portions)
HighlightNutrientUnit
kcal232
low infat5g
saturates1g
carbs32g
sugars17g
fibre10g
protein9g
salt0.1g
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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

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 3.8 out of 5.60 ratings
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