Tagine

Middle Eastern-style squash and chickpea tagine

This spicy stew has a deep, rich flavour thanks to the sweet honey and succulent prunes

By , 07 December 2018

(15 votes)

Middle Eastern-style squash and chickpea tagine
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 341g serving contains
  • Energy

    1284KJ

    307KCAL

    15%
  • Fat

    15.0g

    med

    21%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    17.1g

    med

    19%
  • Salt

    1.23g

    med

    21%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 2tbsp rapeseed oil
  • 1 large red onion, finely sliced
  • 350g butternut squash, peeled, deseeded and cut into 2cm chunks
  • 2 cloves garlic, finely sliced
  • 2tbsp Asda Ras El Hanout
  • 2tbsp Asda Harissa Paste
  • 400g tin chickpeas, drained and rinsed
  • 1 Greenfields Preserved Lemon (from a jar), chopped, or zest 1 lemon
  • 400g tin chopped tomatoes
  • 30g prunes, roughly chopped
  • 1tbsp honey
  • 75g Asda Garlic Stuffed Olives
  • 1 bay leaf
Method
  • Heat the oil in a large nonstick pan on a medium setting. Add the red onion and butternut squash and fry for 8 mins until soft and starting to colour.

  • Stir in the garlic, ras el hanout and harissa paste and fry for a further 2 mins

  • Add the rest of the ingredients to the pan with 150ml water. Bring to the boil, cover, reduce the heat and simmer for 30 mins. Transfer to a serving dish and serve immediately.