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Andy Smith
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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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.
oniononion1
vegetable oilvegetable oil
butternut squashbutternut squash0.5
turmericturmeric2 tsp
ground cuminground cumin2 tsp
ground corianderground coriander3 tsp
ground gingerground ginger1 tsp
cinnamoncinnamon½ tsp
ground cayenneground cayenne½ tsp
garlic clovesgarlic 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 stockvegetable stock300ml
chickpeaschickpeas1 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 lemonjuice of lemon0.5
orange flower waterorange flower water1 tsp
fresh corianderfresh coriander2 handfuls
saltsalt
pepperpepper

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