BUTTERNUT SQUASH AND CHICKPEA TAGINE

Name: BUTTERNUT SQUASH AND CHICKPEA TAGINE
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Moroccan, African
Ingredients: 1 large onion, cut in large dice; vegetable oil; 2 tsp turmeric; 2 tsp ground cumin; 3 tsp ground coriander; 1 tsp ground ginger; ½ tsp cinnamon; ½-1 tsp ground cayenne, according to taste; 3 garlic cloves, finely sliced; ½ large or 1 small butternut squash, peeled and cut into ½ inch dice; 300ml vegetable stock; 1 tin chickpeas or 150g dried chickpeas, soaked overnight and cooked; juice of ½ a lemon; 1 tsp orange flower water (available at Middle Eastern stores and large supermarkets to serve) (optional); 2 handfuls fresh coriander or flat leaf parsley leaves, roughly chopped, to serve; salt and pepper

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

Nutrition balance score

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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.