- Cook Time: 5 mins
- Serving: 2 adults + 2 children Persons
Nutrition facts (per portion)
- Calories: 232
- Carbohydrate Content: 32g
- Fat Content: 5g
- Fiber Content: 10g
- Protein Content: 9g
- Saturated Fat Content: 1g
- Sodium Content: 0.1g
- Sugar Content: 17g
Butternut squash & chickpea tagine Recipe
Butternut squash & chickpea tagine is a Marathon recipe for 2 adults + 2 children people, takes only 25 mins; recipe has oil, red onion and garlic clove.
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
Instructions
- 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.