Butternut squash and chickpea tagine
Ingredients
1 tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp grated ginger
½ tsp ground cumin
1 tsp cinnamon
¼ tsp mild chilli powder
500g bag frozen butternut squash chunks
2 carrots
2 x 400g cans chopped tomatoes
1 x 400g can chickpeas, drained
cooked couscous
Method
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.
Comments