Chickpea And Butternut Squash Tagine Recipe

Name: Chickpea And Butternut Squash Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion large, sliced; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 tablespoon ginger grated root; 3 garlic cloves crushed; 3 tablespoons harissa paste; 1 butternut squash small, peeled and cut into chunks; 2 courgettes cut into chunks; 2 carrots cut into chunks; 2 1/8 cups dried apricots; 1 1/4 cups boiling water; 2 cups chickpeas can; 1 1/4 cups fresh coriander and mint, roughly chopped; 1 7/16 cups couscous; 2 1/8 cups vegetable stock boiling; 1 3/8 ounces Flora pro.activ spread 11/2oz; 6 tablespoons toasted almonds

Servings: persons

2 tablespoons olive oil
1 onion large, sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon ginger grated root
3 garlic cloves crushed
3 tablespoons harissa paste
1 butternut squash small, peeled and cut into chunks
2 courgettes cut into chunks
2 carrots cut into chunks
2 1/8 cups dried apricots
1 1/4 cups boiling water
2 cups chickpeas can
1 1/4 cups fresh coriander and mint, roughly chopped
1 7/16 cups couscous
2 1/8 cups vegetable stock boiling
1 3/8 ounces Flora pro.activ spread 11/2oz
6 tablespoons toasted almonds

1
Heat the oil in a large pan, add the onion and gently fry for about 10 minutes until soft. Add the dried coriander, cumin, ginger and garlic, and cook for 1 minute before adding the harissa paste and cooking for a further 2 minutes.
2
Stir in the vegetables and apricots to coat with the spices and then pour in the stock. Cook over a low heat for 25-30 minutes until the vegetables are tender.
3
Meanwhile, place the couscous in a bowl and pour over the boiling stock. Cover and leave to stand for 5-10 minutes until absorbed. Fluff up with a fork and stir through the Flora pro.activ and almonds.
4
Stir the chickpeas into the tagine and heat through for 5 minutes. Add half the herbs and stir through.
5
Serve with the couscous and garnish with the remaining herbs. If there's any left, you can pop it in the freezer.

1360

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion large, sliced, 2 teaspoons ground coriander, 1 teaspoon ground cumin, and more.

Yes, Chickpea And Butternut Squash Tagine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea And Butternut Squash Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions