Vegan Butternut Squash and Chickpea Tagine

Name: Vegan Butternut Squash and Chickpea Tagine
Prep time: 20 min
Total time: 20 min
Cuisine: Moroccan, African
Ingredients: 1 large butternut squash, peeled and diced into 3-cm chunks; olive oil; 1 tbsp ground cumin; 1 tbsp ground cinnamon; ½ tbsp ground coriander; ½ tbsp ground ginger; ½ tsp ground nutmeg; ½ tsp chilli flakes, optional; 1 pinch of saffron threads; 4 green cardamom pods; 1 large onion, finely chopped; 4 garlic cloves, finely chopped; 1 tbsp rose harissa paste; 2 x 400 g tin finely chopped or crushed plum tomatoes; 500 ml good-quality vegetable stock; 1 x 400 g tin of chickpeas, drained and rinsed; 150 g drained tinned prunes; 1 handful fresh coriander, finely chopped

Instructions

Prep:20min

This warmly spiced vegan tagine is bursting with flavour! It’s wholesome, delicious and easy to make. It uses a combination of traditional and non-traditional spices – cumin, ginger, harissa and cardamom, to name a few. It likely won’t taste like tagines you’ve tried before, but I have no doubt you’ll love it! Please don’t be put off by the long ingredients list – many are pantry/fridge staples and those that aren’t will be a great addition. Thankfully, this recipe is versatile and can be changed up depending on what you have on hand. You can replace the butternut squash with sweet potato, pumpkin and/or carrot, the chickpeas by tinned beans or lentils, and the prunes by apricots, figs or dates (though I’d half the amount if using the latter). Serve with rice, couscous or some crusty bread.

Updated at: Thu, 21 Nov 2024 11:50:56 GMT