
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
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
23
High
Nutrition per serving
Calories278.4 kcal (14%)
Total Fat8.3 g (12%)
Carbs46.7 g (18%)
Sugars6.2 g (7%)
Protein9.8 g (20%)
Sodium935.3 mg (47%)
Fiber11.6 g (41%)
% Daily Values based on a 2,000 calorie diet
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

1tin chickpeas
150g dried chickpeas, 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.










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.


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.





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