Name: Butternut squash & chickpea tagine
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 1tbsp oil -; 1 red onion, finely chopped -; 2 garlic cloves, crushed -; 1tsp grated ginger -; Ground cumin -; 1tsp ground coriander -; 1tsp cinnamon -; mild chilli powder -; 450g bag frozen butternut squash chunks -; 2 carrots, cut into small dice -; 1 courgette, cut into small dice -; Chopped tomatoes -; Chickpeas, drained -; cooked couscous or rice, to serve -

Ingredients for - Butternut squash & chickpea tagine

1. 1tbsp oil

2. 1 red onion, finely chopped

3. 2 garlic cloves, crushed

4. 1tsp grated ginger

5. Ground cumin

6. 1tsp ground coriander

7. 1tsp cinnamon

8. mild chilli powder

9. 450g bag frozen butternut squash chunks

10. 2 carrots, cut into small dice

11. 1 courgette, cut into small dice

12. Chopped tomatoes

13. Chickpeas, drained

14. cooked couscous or rice, to serve

How to cook deliciously - Butternut squash & chickpea tagine

1 . Stage

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.