Chickpea and Butternut Squash Tagine (v)

12 Nov

IngredientsChickpea and Butternut Squash Tagine

1 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 tsp grated ginger

½ tsp ground cumin

1 tsp ground coriander

1 tsp cinnamon

1/2 tsp mild chilli powder

500g bag frozen butternut squash chunks

2 carrots , cut into small dice

1 courgette , cut into small dice

2 x 400g cans chopped tomatoes

2 x 400g can chickpeas, drained

Other veg that needs eating up e. g. French Beans, Aubergine etc

Fresh Coriander

Serve with couscous or plain rice

Method
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.

 

(A slight variation of BBC Good Food’s recipe)

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