Recipe information
Ingredients for - Butternut squash & chickpea tagine
1. 1tbsp oil -
4. 1tsp grated ginger -
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 -
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.
