Recipes › Dinner

• Dinner
• 55 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Vegetable and chickpea tagine

Vegan tagine of squash, carrots, chickpeas and dates with couscous.

Calories

616

Protein

19 g

Carbs

117 g

Fat

11 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Olive oil
• 1 Onion
• 2 Garlic
• 2 tsp Ground cumin
• 1 tsp Ground cinnamon
• 1 tsp Ground ginger
• 500 g Butternut squash
• 3 Carrot
• 400 g Chickpeas, canned, drained
• 400 g Chopped tomatoes, canned
• 400 ml Vegetable stock
• 4 Medjool dates
• 10 g Fresh coriander
• 250 g Couscous, dry

Contains: Celery, Cereals containing gluten. Always check the labels of what you buy.

Method

1. Peel and chop the onion and crush the garlic. Peel and deseed the squash and cut into 2 cm chunks. Peel and slice the carrots. Stone and chop the dates.
2. Heat the oil in a large casserole and soften the onion for 5 minutes. Add the garlic, cumin, cinnamon and ginger for 1 minute.
3. Add the squash, carrots, chickpeas, tomatoes, stock and dates.
4. Cover and simmer for 30 minutes until the vegetables are tender and the sauce thick.
5. Put the couscous in a bowl, pour over 375 ml boiling water, cover for 5 minutes and fluff.
6. Serve the tagine over the couscous with chopped coriander.

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