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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion chopped
  • 1 butternut squash peeled and cubed
  • 250 g 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
  • 300 ml vegetable stock
  • 1 handful of flaked almonds
  • 2 Tbsp chopped coriander leaves
  • seeds of half a pomegranate approx 3 Tbsp

Method
 

  1. Preheat the oven to 160°C.
  2. 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.
  3. Heat the oil in a cast-iron casserole dish. Add the onion and cook gently for 5 minutes until soft.
  4. Add the squash and carrots, stir for 2 minutes.
  5. Lower the heat, add the garlic and ginger, and stir for 1 minute.
  6. Now add all the spices and a splash of water; then cook, stirring constantly, for 1 minute.
  7. Add the tomato purée, stir than add the chopped tomatoes, chickpeas and apricots.
  8. Add the stock, bring it to boiling point and simmer briefly; then cover and cook in the oven for 45 minutes.
  9. Meanwhile: dry-fry the almonds until golden.
  10. Serve the tagine with couscous or flatbread.
  11. When served, sprinkle chopped coriander, pomegranate seeds and almonds on top.