Butternut Squash Tagine
If you are looking for an easy one pot meal that will feed a crowd, this butternut squash tagine is the recipe for you. Full of gorgeous spices and topped with toasted nuts and pomegranate, it’s a feast for the eyes as well as the stomach.
Ingredients
- 1 tbsp olive oil
- 1 large red onion
- 1 large red bell pepper
- 1 tsp sea salt
- 3 garlic cloves
- ½ red chilli
- ½ tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp rose harissa paste
- 2 x 400 g tins chopped tomatoes
- 90 g dried apricots (3oz)
- Medium butternut squash
- 250 ml stock (1 cup)
- 2 x 400g tin chickpeas
- ½ lemon
Instructions
- Chop the onion, pepper, chilli and garlic. In a large pan (which has a lid), add the olive oil. Fry the onion and red pepper for 8-10 mins with a tsp of sea salt. Add the garlic and chilli for the last couple of minutes.
- Add the spices and the harissa paste to the pan and stir well. Cook for another couple of minutes.
- Peel and chop the squash into chunks and chop the apricots. Add them both to the pan with the chopped tomatoes and stock. Simmer for 40mins, with the lid on, stirring occasionally (timings will depend on how small you cut your squash).
- Add the chickpeas and cook for another 10 minutes with the lid off.
- Check the seasoning and add more, if required. Serve with a squeeze of lemon juice, some coriander, toasted almonds and some pomegranate seeds.
Notes
- The nutritional information does not include the optional toppings
- Any squash can be subbed for the butternut.
- Adjust the amount of chilli used, depending on taste.
Nutrition
Calories: 387kcalCarbohydrates: 63.6gProtein: 16.7gFat: 8.1gSaturated Fat: 1gFiber: 17.7g
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