Butternut Squash & Chickpea Tagine ?

butternut squash & chickpea tagine display image  56030620
butternut squash & chickpea tagine display image 56030620

Butternut squash & chickpea tagine ?

This is my first time making tagine, but I wanted to try something a bit different. I looked at a few different recipes online before adapting them to what I thought would work best. Overall it was actually really easy, and was surprisingly very filling. The spices in this dish are unreal and I added some hot chilli powder for some more heat (but this is optional). This makes about 3-4 portions and takes about 45 mins ?

– Small butternut squash, diced
– 2-3 carrots, roughly chopped
– 1 red pepper, roughly chopped
– 6 garlic cloves, finely chopped
– 1 tsp cumin seeds (or powder)
– 1 large red onion, finely chopped
– 2 small chillies, finely chopped
– Handful fresh cherry/plum tomatoes, halved
– 2 cans chopped tomatoes
– Can chickpeas
– 1 tsp cayenne pepper
– 1 tsp cinnamon
– 2 Tsp grated ginger
– 1 tsp ground coriander
– Couscous (to serve – I bought a dried packet of lemon and coriander couscous from aldi)
– Veg oil
– Chilli powder (optional)

1. peel and dice the butternut squash, roast on a baking tray with some vegetable oil at 200C for 45 mins
2. While the squash is roasting, fry the onion in vegetable oil. After a couple of minutes, add the carrots & pepper and saute until cooked (approx 5-10 mins)
3. Add the chillis, garlic & fresh tomatoes and cook for another 2 mins
4. Add the cumin seeds, cayenne pepper, cinnamon, ground coriander & grated ginger and mix well. Cook for another minute. (You can also add a tsp of chilli powder here)
5. Add the chopped tomatoes. Mix well and simmer for 15 mins (or however long the butternut squash has left in the oven)
6. When the butternut squash has finished roasting, add it to the mixture along with the chickpeas. Cook for a further 2 minutes. Serve with couscous or rice.
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