Squash and Chickpea Tagine
By OcadoLife
Published on 30 August 2023
A speedy take on a classic dish, this Squash and Chickpea Tagine from recipe developer and chef Nena Foster is hearty without being heavy. It’s delicious with lamb cutlets, or you can enjoy it without for a vegan meal. Using a pre-prepared tagine paste saves a bit of time and effort. Looking for more main dish recipes? Look no further.
Drinks match: Real Royal Flush Non-alcoholic Sparkling Tea. A refreshing alcohol-free brioche-like fizz.Time and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 1 tbsp olive oil, plus extra for brushing the lamb (if using)
- 2 onions, finely chopped
- 2 carrots, cut into chunks
- ½ butternut squash, cut into chunks
- 2 green peppers, cut into chunks
- 3 garlic cloves, crushed or grated
- 2 tsp ground cumin, plus extra for the lamb (if using)
- 85g tagine paste
- 1 (400g) tin chopped tomatoes
- 1 (400g) tin chickpeas, drained
- 400ml vegetable stock
- 4 pitted dates, finely chopped
- 160g wholewheat couscous
- 4 lamb cutlets (optional)
- 10g roasted almonds, chopped
- 1 tbsp coriander, chopped
- 1 tbsp mint, chopped
- 4 servings mixed salad, to serve (optional)
- 4 tbsp dairy-free yoghurt, to serve (optional)
Method
Step 1
Heat the olive oil in a large saucepan on a medium heat. Fry the onion for 2 mins, then stir through the carrot, squash, pepper and garlic; cook for 5 mins more.Step 2
Add the cumin and tagine paste, stir to coat, then add the tomatoes, chickpeas and stock. Reduce the heat and simmer for 20 mins, until softened. Stir in the dates and cook for 5 mins more; season to taste.Step 3
Meanwhile, cook the couscous as per the pack instructions. If adding lamb, preheat the grill to high; season the lamb, add a pinch of cumin, then brush with oil. Grill for 3-4 mins on each side; rest for 10 mins.Step 4
Fluff up the couscous and stir through the almonds, coriander and mint. Serve with the tagine (and lamb, if using). Delicious with salad and a dollop of yoghurt, if you like.