Butternut squash & chickpea tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 adults + 2 children
Skip to ingredients
- 1tbsp oil
- 1 red onionfinely chopped
- 2 garlic clovescrushed
- 1tsp grated ginger
- ground cumin
- 1tsp ground coriander
- 1tsp cinnamon
- mild chilli powder
- 450g bag frozen butternut squashchunks
- 2 carrotscut into small dice
- 1 courgettecut into small dice
- chopped tomatoes
- chickpeasdrained
- cooked couscousor rice, to serve
Nutrition: Per serving (4 average portions)
- kcal221low
- fat5glow
- saturates1glow
- carbs29g
- sugars15g
- fibre10ghigh
- protein9g
- salt0.09glow
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.
