Butternut squash, chickpea and carrot tagine
This fragrant butternut squash, chickpea and carrot tagine is a vegetarian, vegan version that is delicious and healthy. It takes an hour to make, but it cooks itself in the oven, while you can get on with other things – the preparation time is only 10 minutes. Serve it with fluffy couscous or flatbread.
Ingredients
Method
- Preheat the oven to 160°C.
- Prepare the vegetables: finely chop the onion, roughly chop the carrots, peel and cube the squash, chop the apricots, peel & crush the garlic and grate the ginger.
- Heat the oil in a cast-iron casserole dish. Add the onion and cook gently for 5 minutes until soft.
- Add the squash and carrots, stir for 2 minutes.
- Lower the heat, add the garlic and ginger, and stir for 1 minute.
- Now add all the spices and a splash of water; then cook, stirring constantly, for 1 minute.
- Add the tomato purée, stir than add the chopped tomatoes, chickpeas and apricots.
- Add the stock, bring it to boiling point and simmer briefly; then cover and cook in the oven for 45 minutes.
- Meanwhile: dry-fry the almonds until golden.
- Serve the tagine with couscous or flatbread.
- When served, sprinkle chopped coriander, pomegranate seeds and almonds on top.