Butternut squash and Chickpea tagine – serves 4, approx 350 calories per serving
This is a great meat free Monday recipe – a campaign to encourage people to go meat free at least one day a week. It is also very versatile and is great with either butternut squash or pumpkin.
|600 ml (1 pint) boiling water
1 vegetable stock cube, crumbled, or 2 tsp vegetable bouillon powder or paste
1 tsp vegetable oil
1 tsp tomato puree
½ tsp turmeric, ground coriander and cumin
½ tsp of chilli flakes
200g leeks or onions , washed and thinly sliced
225g sweet potatoes, cut into 1 cm (½ in) cubes
600g of butternut squash or pumpkin, peeled, seeded and cut into 1 cm (½ in) cubes
|1 red or green pepper, deseeded and chopped
100g ready-to-eat dried apricots, chopped
1 x 400g can chickpeas, drained (keep the liquid)
Salt and pepper
30g pine nuts,
Chopped parsley and mint or fresh coriander and mint
Optional: pomegranate seeds and hummus
Make the stock in a jug or saucepan with the boiling water and the stock cube, powder or paste.
In a large pan add the oil and fry the butternut squash (or pumpkin), leeks and sweet potatoes for 10 minutes. Before adding the turmeric, ground coriander, chilli and cumin, cook for 5 minutes.
Add the tomato puree and red pepper cook for 5 more minutes. Stir to stop it sticking and burning. Add some of the chickpea water if it does stick
Add the stock stir in the apricots and chickpeas and simmer for 10 minutes or until all the vegetables are tender.
Meanwhile, toast the pine nuts in a dry non-stick frying pan over a moderate heat, stirring constantly, until just beginning to brown.
Taste the casserole and adjust the seasoning, if necessary. Ladle it into deep bowls. Sprinkle with the chopped pine nuts and parsley/mint or fresh coriander/mint and serve.
You can also add some brightly coloured pomegranate seeds and a couple of dollops of hummus. And if you’re very hungry add some wholegrain couscous, quinoa or rice
This is one of my cooking guests proudly showing her finished tagine dish