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Butternut squash and Chickpea Tagine
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Butternut squash and Chickpea Tagine
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 paprika
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
Method:
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.
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 paprika
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
Method:
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.
Re: Butternut squash and Chickpea Tagine
That sounds great Badger, I will try that one. In fact I would have done it last night if I hadn't already got the stuff ready for a butternut squash and fennel crumble.
As you might guess, I had a good result with my butternut squash harvest this year
As you might guess, I had a good result with my butternut squash harvest this year
Chilli-head- Admin and Boss man
- Posts : 3305
Join date : 2010-02-23
Location : Bedfordshire
Re: Butternut squash and Chickpea Tagine
yet again I failed miserably! All the other ones did really well...so it must be me!
Compostwoman- Posts : 5688
Join date : 2009-11-08
Re: Butternut squash and Chickpea Tagine
I had a surprise plant, I thought I was growing pumpkins - I ended up with dozen or so Butternuts...
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