Marathon recipe for 2 adults + 2 children people, takes only 25 mins; recipe has oil, red onion, garlic clove, ginger, cumin, coriander, cinnamon, chilli powder, butternut squash, carrot, courgette, tomatoes, chickpeas and couscous.
Butternut squash & chickpea tagine
Course: Marathon
Servings
2 adults + 2 children
servings
Prep time
5 mins
Ingredients
- Chilli Powder: 1/4 tsp mild chilli powder
- Cumin: 1/2 tsp ground cumin
- Coriander: 1 tsp ground coriander
- Garlic Clove: 2 garlic cloves, crushed
- Red Onion: 1 red onion, finely chopped
- Carrot: 2 carrots, cut into small dice
- Couscous: cooked couscous or rice, to serve
- Courgette: 1 courgette, cut into small dice
- Cinnamon: 1 tsp cinnamon
- Butternut Squash: 500g bag frozen butternut squash chunks
- Oil: 1 tbsp oil
- Ginger: 1 tsp grated ginger
- Tomatoes: 2 x 400g cans chopped tomatoes
- Chickpeas: 1 x 400g can chickpeas, drained
Directions
- Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.
