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Butternut squash & chickpea tagine

A casserole dish and plate serving butternut squash & chickpea tagine

Butternut squash & chickpea tagine

Name: Butternut squash & chickpea tagine
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2 adults + 2 children
Ingredients: 1tbsp oil; 1 red onion finely chopped; 2 garlic cloves crushed; 1tsp grated ginger; ground cumin; 1tsp ground coriander; 1tsp cinnamon; mild chilli powder; 450g bag frozen butternut squash chunks; 2 carrots cut into small dice; 1 courgette cut into small dice; chopped tomatoes; chickpeas drained; cooked couscous or rice, to serve

Caroline Hire – Food writer

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Serves 2 adults + 2 children

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 3.8 out of 5.97 ratingsRate

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Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Freezable

Healthy

Low fat

Vegan

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Ingredients

Nutrition

Units:

MetricUS

1tbsp oil
1 red onion

finely chopped
2 garlic cloves

crushed
1tsp grated ginger
ground cumin
1tsp ground coriander
1tsp cinnamon
mild chilli powder
450g bag frozen butternut squash

chunks
2 carrots

cut into small dice
1 courgette

cut into small dice
chopped tomatoes
chickpeas

drained
cooked couscous

or rice, to serve

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Nutrition: Per serving (4 average portions)

kcal221

low
fat5g

low
saturates1g

low
carbs29g
sugars15g
fibre10g

high
protein9g
salt0.09g

low

Method

step 1

Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

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A star rating of 3.8 out of 5.97 ratings

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