By Andy Smith
BUTTERNUT SQUASH AND CHICKPEA TAGINE
3 steps
Prep:10minCook:30min
This warmly spicy vegan tagine has a long ingredient list, but you're likely to have many of them in your store cupboard. This is quick and easy to make, and an excellent winter midweek dish. Serve with couscous, rice or bulgur. Green olives, toasted flaked almonds and yoghurt (for non-vegans) all make lovely garnishes.
I've taken the usual orange out, as it argues with my wife.
Updated at: Fri, 01 Nov 2024 19:25:52 GMT
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Ingredients
3 servings
1onion
large, cut in large dice
vegetable oil
2 tspturmeric
2 tspground cumin
3 tspground coriander
1 tspground ginger
½ tspcinnamon
½ tspground cayenne
according to taste
3garlic cloves
finely sliced
0.5butternut squash
large, peeled and cut into 1/2 inch dice
300mlvegetable stock
1 tinchickpeas
soaked overnight and cooked
0.5juice of lemon
1 tsporange flower water
available at Middle Eastern stores and large supermarkets to serve, optional
2 handfulsfresh coriander
or flat leaf parsley leaves, roughly chopped, to serve
salt
pepper
Instructions
Step 1
In a large heavy-bottomed pan, sweat the onion in 5 tablespoons of oil until beginning to soften. Add all the ground spices and cook gently for 2 minutes, then add the garlic and cubed squash. Stir and cook for a few minutes more.
onion1
vegetable oil
butternut squash0.5
turmeric2 tsp
ground cumin2 tsp
ground coriander3 tsp
ground ginger1 tsp
cinnamon½ tsp
ground cayenne½ tsp
garlic cloves3
Step 2
Now add the stock and the chickpeas. partially cover the pan and simmer until the squash is tender - about 15 minutes. Check the consistency - if the tagine is very soupy, pour some of the liquid into another saucepan, boil until reduced and return to pan.
vegetable stock300ml
chickpeas1 tin
Step 3
Add the lemon juice, and orange flower water, if using. Just before serving, stir in most of the coriander or parsley, and pour into a serving dish. Scatter over remaining herbs and serve.
juice of lemon0.5
orange flower water1 tsp
fresh coriander2 handfuls
salt
pepper
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