Butternut Squash and Chickpea Tagine

3/4 servings
11 min

Remember remember, to eat squash in November. 💥Happy firework night! This dish is the perfect cold night dinner to warm up your bellies after the evenings festivities!


Butternut squash and chickpea tagine ✨


This dish is so simple and easy to make, which is packed with warm Moroccan flavours. The perfect winter dinner for this time of year. The moroccan spices, are so vibrant and create and explosion in your mouth.


This dish is gluten free, dairy free, meat free, but certainly not taste free!! The tagine is a slow cooked dish, that really makes itself. It has the perfect balance of sweet and savoury flavours, with the intensity of spices, making it so much more flavoursome than your average stew. With a handful of raisins which provides the subtle sweetness in this stew, combined with the healthy heart vegetables its an absolute winner.


The trick to this dish is allowing it to simmer for a long time to allow all the flavours to enhance! so simmer simmer simmer! I served this dish with some nutty brown rice, but you could also try quinoa or cous cous.


For more healthy and hearty recipes please check out my instagram @the.last.bite.food.blog

Butternut Squash and Chickpea Tagine

Recipe details

  • 3/4  servings
  • Prep time: 10 Minutes Cook time: 1 Minutes Total time: 11 min
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Ingredients


  • 1 small butternut squash
  • 1 white onion
  • 4 cloves of garlic
  • Large knob of ginger
  • 1 Pepper
  • 1 tin chopped tomatoes
  • 1 tin of chickpeas
  • Large handful of raisins
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tsp tomato purée
  • 2 tsp brown sugar
  • 2 splashes of Worcestershire sauce

Instructions


Pre heat your oven to 400f.
Start by finely chopping your onions and sweating them down in a large saucepan. Whilst they cook finely chop your garlic and ginger. Add the garlic and ginger to the pan and repeat until soft.
Meanwhile peel your butternut squash and cut into cubes. Add some olive oil on the squash and bake in the oven for approx 20/25 minutes.
Now cut your pepper into cubes, and add to the saucepan to soften.
Next add in your spices, and a splash of water and allow them to cook out for a few minutes.
Now add in your chopped tomatoes and chickpeas and stir. When your butternut squash is cooked add this to the pot along with your raisins.
Add your puree, Worcestershire sauce and sugar. Simmer the pot on a low heat for approx 30/40 minutes to allow all the flavours to combine.
Serve with rice, quinoa or cous cous.

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