chickpea and roasted butternut squash tagine



½ a butternut squash, in 2-3cm chunks

1 large onion, diced

olive oil

1 tsp each ground cumin and ground coriander

½ tsp each chili powder and cinnamon

2 cloves garlic, minced

2 carrots, in chunks

½ cup chopped dried apricots

2 cups (500ml) vegetable stock

1 tablespoon tomato paste

1 tin chickpeas, drained and rinsed

1 tbsp chopped parsley

3 tbsp chopped coriander leaf

lemon juice

plain yoghurt to serve (optional)


  1. Roast the squash at 180°C for 40-45 min (until caramelised) and allow to cool
  2. In a large saucepan, fry the onion on a low heat for 10 minutes
  3. Add the cumin, coriander, chilli, cinnamon, and garlic – stir and cook for 2 minutes
  4. Add carrots, dried apricots, veg stock and tomato paste
  5. Bring to a boil and then gently simmer, partially covered, for about 30 minutes
  6. Add the chickpeas and roasted squashed, parsley and coriander – simmer for 5-10 minutes
  7. Season with salt, pepper and lemon juice
  8. Serve with a dollop of yoghurt, and rice or cous cous

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