Butternut squash, chickpea & Chantenay carrot tagine

Name: Butternut squash, chickpea & Chantenay carrot tagine | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: African
Ingredients: 1 tbsp olive oil; 1 red onion, chopped; 1 small butternut squash, peeled and cubed; 250g Chantenay carrots, tops removed, halved; 2 cloves garlic, crushed; 2 tsp grated fresh ginger; 1 level tsp cumin; 1 level tsp turmeric; 1 level tsp cinnamon; 1 tbsp tomato purée; 390g carton Asda Chopped Tomatoes; 10 dried apricots, chopped; 400g can chickpeas, rinsed and drained; 350ml vegetable stock made with 1 stock cube; 25g flaked almonds; 2 tbsp fresh coriander; 25g pomegranate seeds; Couscous, to serve

The autumn veg takes on the warm flavours of Moroccan spices really well. This recipe cooks beautifully in a casserole dish – no need for a special tagine.

By Asda Good Living,21st September 2015

Cook: 1 Hour

Serves: 4

Price: £1.00 per serving

Nutritional Information

Each 463g serving contains

Energy
1417kj
339kcal

17%

Fat
9.3g

Med
13%

Saturates
0.9g

Low
5%

Sugars
22.7g

High
31%

Salt
1.3g

Med
22%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
306kj/73kcal

Ingredients

1 tbsp olive oil

1 red onion, chopped

1 small butternut squash, peeled and cubed

250g Chantenay carrots, tops removed, halved

2 cloves garlic, crushed

2 tsp grated fresh ginger

1 level tsp cumin

1 level tsp turmeric

1 level tsp cinnamon

1 tbsp tomato purée

390g carton Asda Chopped Tomatoes

10 dried apricots, chopped

400g can chickpeas, rinsed and drained

350ml vegetable stock made with 1 stock cube

25g flaked almonds

2 tbsp fresh coriander

25g pomegranate seeds

Couscous, to serve

Method

Pre-heat the oven to 160C/140C Fan/Gas 3. Heat the oil in a flameproof casserole dish. Add the onion and cook over a medium heat for 4-5 minutes.

Add the butternut squash and carrots and cook for a further 2 minutes. Lower the heat, add the garlic and ginger, then cook for 1 minute more.

Add all the spices and 2 tbsp cold water and cook over a medium heat, stirring for 1 minute. Add the tomato purée, chopped tomatoes, apricots and chickpeas and heat until simmering. Stir well, add the stock, heat to a simmer, then cover and cook in the oven for 45 minutes.

Meanwhile, cook the almonds on a baking tray in the oven for 4-5 minutes until golden. Sprinkle the coriander, pomegranate, seeds and almonds on top and serve with couscous.