Butternut squash & chickpea tagine
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Butternut squash & chickpea tagine

By Caroline Hire

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It’s a great way to serve four of their five-a-day and it’s freezeable

  • Prep:5 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 232
  • fat 5g
  • saturates 1g
  • carbs 32g
  • sugars 17g
  • fibre 10g
  • protein 9g
  • salt 0.1g

Ingredients

  • 1 tbsp oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • ¼ tsp mild chilli powder
  • 500g bag frozen butternut squash chunks
  • 2 carrots, cut into small dice
  • 1 courgette, cut into small dice
  • 2 x 400g cans chopped tomatoes
  • 1 x 400g can chickpeas, drained
  • cooked couscous or rice, to serve

Method

  1. 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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