Meals and Courses

Roasted Squash and Chickpea Tagine

cook 30 mins
  • 450 g (14½ oz) peeled butternut squash, cut into chunks
  • 3 tablespoons olive oil
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, chopped
  • 1.5 cm (¾ inch) root ginger, chopped
  • 2 teaspoons ras el hanout
  • 1 courgette, cut into chunks
  • 400 g (13 oz) can chickpeas
  • 400 g (13 oz) can chopped tomatoes
  • 2 teaspoons honey
  • 125 ml (4 fl oz) vegetable stock
  • salt and pepper
  • chopped coriander
  • toasted flaked almonds
  • Put the squash into a roasting tin, add 1 tablespoon of the olive oil and season generously with salt and pepper. Toss well, then roast in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 20–25 minutes, turning occasionally, until tender.
  • Meanwhile, heat the remaining oil in a large, flameproof casserole dish and fry the onion, garlic and ginger over a medium heat for 5–6 minutes. Stir in the ras el hanout and courgette, cook for 1 minute, then add the chickpeas, tomatoes, honey and stock. Stir to combine and simmer gently for 15–18 minutes, until thickened and tender.
  • Stir the roasted squash into the tomato mixture, garnish with the coriander and almonds, and serve immediately.
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