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Member recipe

squash and chickpea tagine

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Prep: 20 minutes Cook: 1 hour

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Serves 3

a Moroccan style tagine

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  • 1tsp each of cinamon, ginger, nutmeg, black pepper, turmeric, cumin, paprika, carraway seeds, plus some cloves
  • 3 cloves garlic, 1 chilli
  • 1 tin chickpeas/other bean
  • 150 ml stock
  • squash, peppers, red onions, courgettes, to weight 450 g
  • 1 tbsp agave
  • handful sultanas/apricots/other dried fruit
  • tin of tomatoe


  1. mix spices and garlic and fry in 2tbsp oil for about 3 minutes, add tinned tomatoes and stock and chickpeas and dried fruit, bring to boil, then turn down to simmer and reduce for 20 minutes.

  2. meanwhile roast vegetables

  3. Stir agave into the sauce, and then toss in vegetables.

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