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Spicy Butternut And Chickpea Tagine

Spicy Butternut And Chickpea Tagine 
  • 4 People
  • 70 min.
  • intermediate 
  • Budget
A vegetarian take on this North African dish infused with an exotic blend of spices! 
Ingredients
  • 15 ml olive oil
  • 250 g button mushrooms, sliced
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 clove garlic, crushed
  • 500 g butternut squash, peeled and cubed
  • 1.25 ml Robertsons cinnamon
  • 1.25 ml Robertsons ginger
  • 5 ml Robertsons cumin
  • 1 Knorr vegetable stock pot
  • 250 ml water
  • 410 g tin tomatoes, chopped and peeled
  • 30 ml tomato paste
  • 1 tin chickpeas, drained
Cooking Method

  1. Heat 15ml of the olive oil in a large pot and sauté the mushrooms until soft then remove from the pot and set aside

  2. Heat the remaining oil and fry the onion, garlic and red pepper until soft

  3. Add the butternut and allow to fry for about 5 minutes

  4. Add the cinnamon, ginger and cumin and fry for 30 seconds stirring continuously to release the flavour and aroma

  5. Add the Knorr Vegetable Stock Pot, water, tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on stirring occasionally for about 25 minutes or until the butternut is soft

  6. Remove the lid and add the sautéed mushrooms and the chickpeas and allow to simmer for a further 5 minutes

  7. Season (to taste) with salt and black pepper

  • Nut Free
  • Dairy Free
  • Gluten Free

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