Butternut squash tagine

Name: Butternut squash tagine
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: ['Moroccan']
Ingredients: 2 tbsp Co-op olive oil; 1 red onion, diced; 3 garlic cloves, crushed; ½ tsp paprika; ½ tsp ground coriander; ½ tsp Chinese; 5 spice seasoning; Pinch of chilli flakes; 5cm ginger, diced; 1 courgette, sliced; 400g can chickpeas, drained and rinsed; 75g dried apricots; 400g can Co-op chopped tomatoes; 1 tbsp Co-op tomato purée; 1 butternut squash (about 1kg), peeled, deseeded and diced; 1 yellow pepper, sliced; 600ml vegetable stock, made with 1 gluten-free stock cube; Cooked rice, to serve; Handful parsley leaves

https://www.coop.co.uk/recipes/butternut-squash-tagine

3 of your 5 a day

This fresh take on a veggie classic is bold and vibrant

Feeds 4
Ready in 35 minutes

Each serving contains

Energy
16%
1321kj 314kcal
Fat
Low 13%
8.8g
Saturates
Low 6%
1.2g
Sugar
Med 29%
26.2g
Salt
Low 15%
0.89g

% of adult’s reference intake | Carbohydrates per serving : 46g

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Ingredients
Method

Ingredients

2 tbsp Co-op olive oil
1 red onion, diced
3 garlic cloves, crushed
½ tsp paprika
½ tsp ground coriander
½ tsp Chinese
5 spice seasoning
Pinch of chilli flakes
5cm ginger, diced
1 courgette, sliced
400g can chickpeas, drained and rinsed
75g dried apricots
400g can Co-op chopped tomatoes
1 tbsp Co-op tomato purée
1 butternut squash (about 1kg), peeled, deseeded and diced
1 yellow pepper, sliced
600ml vegetable stock, made with 1 gluten-free stock cube
Cooked rice, to serve
Handful parsley leaves

Method

Put the olive oil, onion and garlic in a large pot, then season to taste
Cook on a medium heat for a couple of minutes
Add the spices, ginger, courgette, chickpeas and apricots, then cook for a couple more minutes
Stir in the tomatoes, tomato purée, squash, pepper and stock
Cook for 20-25 mins until the veg is tender
Serve with rice and scatter parsley over to finish