Butternut Squash Chickpea Tagine Recipes

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BUTTERNUT SQUASH & CHICKPEA TAGINE



Butternut squash & chickpea tagine image

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 30m

Yield Serves 2 adults + 2 children

Number Of Ingredients 14

1 tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp grated ginger
½ tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
¼ tsp mild chilli powder
500g bag frozen butternut squash chunks
2 carrots, cut into small dice
1 courgette, cut into small dice
2 x 400g cans chopped tomatoes
1 x 400g can chickpeas, drained
cooked couscous or rice, to serve

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.

Nutrition Facts : Calories 232 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium

BUTTERNUT SQUASH AND CHICKPEA TAGINE



BUTTERNUT SQUASH AND CHICKPEA TAGINE image

Categories     Vegetable

Number Of Ingredients 17

1 can of chickpeas, drained & washed
10 vine ripened cherry tomatoes
1 medium Butternut squash, peeled & cut into 2 inch chunks
1 onion, finely chopped
4 cloves of garlic, finely chopped
2 tbs of finely chopped parsley
2 tbs of finely chopped coriander and more for garnish
1/4 cup olive oil
1/2 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp cayenne pepper
1 tsp paprika
2 tsp of tomato paste
1/2 tsp of sugar
1 1/2 tsp of sea salt
1 pinch of freshly ground black pepper
2 cups of water

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.

SLOW-COOKER CHICKPEA TAGINE



Slow-Cooker Chickpea Tagine image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

Steps:

  • Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

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