Butternut squash, chickpea and carrot tagine
Background
This fragrant Β 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
- 1 Tbsp olive oil
- 1 red onion, chopped
- 1 butternut squash, peeled and cubed
- 250g carrots
- 2 cloves garlic, crushed
- 2 tsp grated fresh ginger
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 Tbsp tomato purΓ©e
- 1 tin (400g) chickpeas
- 1 tin chopped tomatoes
- 10 dried apricots
- 300ml vegetable stock
- 1 handful of flaked almonds
- 2 Tbsp chopped coriander leaves
- seeds of half a pomegranate (approx 3 Tbsp)
Instructions
- Preheat the oven to 160Β°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 purΓ©e, 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.
Categories
- Meal Type: - Everyday - Main - One Pot - Supper
- Cuisines: - North African
- Occasions: - Eid
- Ingredients: - Other Pulses - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - Low Cholestrol - Vegan
- Skill Levels: - Easy
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