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Butternut squash and chickpea tagine

Butternut squash and chickpea tagine




                     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

                          1 courgette

                          2 x 400g cans chopped tomatoes

                     1 x 400g can chickpeas, drained

                     cooked couscous






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.

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