Butternut Squash And Chickpea Tangine Recipes

BUTTERNUT SQUASH & CHICKPEA TAGINE

Steps:

• Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

BUTTERNUT SQUASH AND CHICKPEA TAGINE

Steps:

• 1. Finely chop the coriander and parsley. Set Aside. Peel the squash and cut into 4 x 4 cm pieces. 2. Finely chop the onion and garlic. Heat the oil in the pot and add the onion. Cook over a low heat until soft. 3. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously. 4. Add the paprika, tomato paste, sugar and half the coriander, parsley, salt and pepper. Stir. 5. Add the tomatoes and the drained chickpeas. Stir and then add the pumpkin and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes. 6. Cook couscous according to packet instructions with vegetable or chicken stock. 7. Just before serving, garnish tagine with more coriander or parsley and serve with couscous.

MOROCCAN BUTTERNUT SQUASH, CHICKPEA AND QUINOA TAGINE RECIPE - (4.6/5)

Steps:

• Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and saute until fragrant, about a minute. Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, preserved lemon, salt and pepper, bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Add the butternut squash and continue to simmer, covered, until tender, about 10 minutes. Mix in the cilantro and remove from heat.