butternut squash, sweet potato & chickpea tagine

Butternut squash & sweet potato tagine
Butternut squash, sweet potato & chickpea tagine

This comforting, sweetly-spiced vegetable tagine takes a while to prepare, but because this recipe makes a big batch, you can always store what you don’t eat straight away in the fridge or freezer for when you have less time on your hands.

The butternut squash is roasted in honey and then simmered in a pan until it breaks down, creating a thick, earthy-sweet sauce. The sweet potato, chickpeas and pepper add robust texture and help turn the dish into a hearty, flavoursome feast.

Serve the tagine with Lemon & herb couscous, rice or flatbreads.

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Butternut squash, sweet potato & chickpea tagine
Instructions
  1. Preheat the oven to 200C/Gas 7.
  2. Arrange the butternut squash on a baking sheet. Drizzle with the honey and 2 tbsp of the oil, and place in the oven. Set a timer for 20 minutes.
  3. While the butternut squash is in the oven, arrange the pepper and sweet potato together on a baking sheet. Drizzle with 2 tbsp of the oil. Once the butternut squash has been in the oven for 20 minutes, place the pepper and sweet potato in the oven (without removing the butternut squash) and roast for 20 minutes.
  4. Heat the remaining 1 tbsp oil in a large saucepan over a medium heat. When the oil is hot, fry the onion for 5-6 minutes.
  5. Add the garlic and ginger and fry for a further 3-4 minutes until the mixture is soft and golden.
  6. Add the stock, tomato purée, cinnamon, paprika, cumin, ground coriander and butternut squash, and season well with salt. Bring the mixture to the boil over a high heat, reduce the heat and simmer for 45 minutes. Stir the tagine every 10 minutes or so. Towards the end of the cooking process, start breaking down the butternut squash with the back of a spoon.
  7. Add the sweet potato, pepper and chickpeas to the saucepan and simmer for a further 15 minutes.
TO SERVE (2 PORTIONS)
  1. Arranged the hot tagine on plates or in bowls and sprinkle over the fresh coriander.
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2 thoughts on “butternut squash, sweet potato & chickpea tagine”

  • Actually I don’t comment on every post I visit but this is something really interesting. I have enjoyed a lot. I just increased the spices and used a splash of concentrated liquid chicken stock which really lifted the flavor and would make it again having done this. I find it serves 4 with enough left over for a lunch for work the next day. Waiting for your upcoming healthy recipes.

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