Name: Butternut squash, chickpea and carrot tagine
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
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 purée; 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)

Butternut squash, chickpea and carrot tagine

19 Jun 2015

by Dinna

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

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

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 purée
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 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.

https://cooktogether.com/recipe-items/butternut-squash-chickpea-and-carrot-tagine/

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