Roasted Butternut Squash and Chickpea Tagine

Roasted Butternut Squash and Chickpea Tagine

Roasted Butternut Squash and Chickpea Tagine with Lemon and Herb Couscous

  • Servings: 6
  • Difficulty: Easy to Intermediate
  • Print

This roasted butternut squash and chickpea tagine is packed full of flavour and nutrition! The aromatic spices of the tagine coupled with the fresh flavour of the lemon and herb couscous make it a taste sensation that will have you coming back for seconds and feeling satisfied. This recipe can be tailored to whatever vegetables are in season or in your fridge – have some fun with it!

Ingredients

For the Tagine:

  • 1 butternut squash, peeled and cut into 1-inch chunks
  • 1 onion
  • 1 bell pepper
  • 4 carrots, cut lengthways and diced
  • 6 cloves of garlic
  • 2 birds eye chillies
  • 1.5 tsp cinnamon
  • 2 tsp ground coriander
  • 2 tsp harissa seasoning
  • 3 tsp ras el hanout
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 400g can of chopped tomatoes
  • 400g can of cooked chickpeas
  • 100g tomato purée
  • Vegetable stock cube
  • 150g apricots, sliced

For the couscous

  • 320g couscous
  • A handful of flat-leaf parsley, finely chopped
  • A handful of coriander, finely chopped
  • A handful of mint leaves, finely chopped
  • Zest of 1 lemon
  • Sunflower seeds (optional)

Directions

For the tagine

  1. Preheat the oven to 200°C (392°F)
  2. Lay the butternut squash out onto a baking sheet and drizzle with olive oil, salt and pepper and roast in the oven for an hour or until cooked and crisp
  3. Dice the onion and roughly cut the bell pepper into chunks and fry on a medium/high heat
  4. Once the onion and pepper start taking colour, add in the finely chopped garlic and chillies and fry for around 2 minutes, being careful not to burn the garlic
  5. Add in the spices and give a quick fry before adding the can of chopped tomatoes, tomato purée, chopped carrots and chickpeas
  6. Top up with boiled water and add the stock cube. Bring to the boil before reducing the heat and letting it simmer with the lid on until the carrots are cooked
  7. Once the carrots are cooked, take the lid off and let any excess liquid reduce.
  8. Finally, mix in the roasted butternut squash and sliced apricots and season to taste

For the couscous:

  1. Place the couscous in a heat-proof bowl and pour over boiled water till the water comes just a few mm above the couscous. Cover with a plate and let steam for 15 minutes
  2. Use a fork to break apart and fluff the couscous before adding in the chopped herbs and lemon zest
  3. Season to taste and serve up
  4. Option to top with sunflower seeds

Recipe Creator
Name: Erica Brady
Country: United Kingdom
More from Erica:  Instagram

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