Butternut squash tagine
https://www.coop.co.uk/recipes/butternut-squash-tagine
This fresh take on a veggie classic is bold and vibrant
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Feeds
4
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 46g
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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
This recipe is from Healthy Living James
