Butternut squash, chickpea & Chantenay carrot tagine

Butternut squash, chickpea & Chantenay carrot tagine

The autumn veg takes on the warm flavours of Moroccan spices really well. This recipe cooks beautifully in a casserole dish – no need for a special tagine.

By , 21 September 2015
Butternut squash, chickpea & Chantenay carrot tagine
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.00 per serving
Nutritional Info
Each 463g serving contains
  • Fat 9.3
    13%
  • Sat Fat 0.9
    5%
  • Sugar 22.7
    31%
  • Salt 1.3
    22%
  • Cals 339
    17%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 306kJ/73kcal.
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 small butternut squash, peeled and cubed
  • 250g Chantenay carrots, tops removed, halved
  • 2 cloves garlic, crushed
  • 2 tsp grated fresh ginger
  • 1 level tsp cumin
  • 1 level tsp turmeric
  • 1 level tsp cinnamon
  • 1 tbsp tomato purée
  • 390g carton Asda Chopped Tomatoes
  • 10 dried apricots, chopped
  • 400g can chickpeas, rinsed and drained
  • 350ml vegetable stock made with 1 stock cube
  • 25g flaked almonds
  • 2 tbsp fresh coriander
  • 25g pomegranate seeds
  • Couscous, to serve
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Heat the oil in a flameproof casserole dish. Add the onion and cook over a medium heat for 4-5 minutes.

  • Add the butternut squash and carrots and cook for a further 2 minutes. Lower the heat, add the garlic and ginger, then cook for 1 minute more.

  • Add all the spices and 2 tbsp cold water and cook over a medium heat, stirring for 1 minute. Add the tomato purée, chopped tomatoes, apricots and chickpeas and heat until simmering. Stir well, add the stock, heat to a simmer, then cover and cook in the oven for 45 minutes.

  • Meanwhile, cook the almonds on a baking tray in the oven for 4-5 minutes until golden. Sprinkle the coriander, pomegranate, seeds and almonds on top and serve with couscous.