Butternut Squash & Chickpea Tagine

Serves: 4

Time: 40 minutes 

This is one of those meals that feels really simple, but has so much flavour and is really easy to make. I love to eat it with brown rice, but it would also go great with couscous. It makes the perfect leftover lunch the next day also! 

Ingredients: 

• 400g chopped butternut squash (chopped into small cubes to cook faster) 

• 1 medium onion 

• 1 pepper 

• 3 garlic cloves crushed or chopped finely 

• 2 red chilli peppers (deseeded and chopped finely) 

• 400g can crushed tomatoes 

• 400g can of chickpeas (rinsed and drained) 

• 2 tablespoons of tomato paste 

• Tablespoon of olive oil 

• Teaspoon of smoked paprika 

• Teaspoon of ground ginger 

• Teaspoon of ground cumin 

• Teaspoon of zaatar 

• 2 handfuls of kale or spinach 

• 250ml of water 

• Juice of ½ a lemon 

• Fresh basil / parsley / coriander to top 

• Salt and pepper 

Cooking Steps: 

1. Place a large saucepan over a medium heat. 

2. Once hot, add olive oil along with your chopped garlic, onion, and chilli. After a few minutes of cooking, add in your spices.  

3. After about 5 minutes, add the chopped pepper in and continue to cook it all together until softened. Add water if it is sticking to the pan. 

4. Now add your chopped tomatoes, tomato paste, butternut squash, and 250ml of water. Bring to the boil and then reduce to a simmer. Put the lid on and cook for about 20 minutes covered. 

5. Take the lid off and check the butternut squash is soft, if not give it some more time. 

6. Add the chickpeas and kale/spinach in and mix it all together. Then add the juice of ½ a lemon, along with salt and pepper to taste. 

7. Take off the heat and garnish with fresh herbs and serve with some brown rice or couscous. Enjoy!