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Chickpea Butternut Tagine
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Chickpea Butternut Tagine [Vegan]

550

Dairy Free

This tagine is the perfect feel-good food. Plus it is super easy and quick to make! Cooking the couscous and vegetables takes less than 15 minutes if you use canned chickpeas.

Ingredients You Need for Chickpea Butternut Tagine [Vegan]

1 1/2 cup butternut squash (1 medium to small squash), sliced in half mo0ns, roasted for at least 30 minutes
3 garlic cloves, minced
1/2 teaspoon cumin seeds
1 tablespoon vegetable oil (canola or coconut will do fine)
1/2 red onion, chopped
1 small chili, seeds removed
6 cherry tomatoes, halved
1 can chopped tomatoes
1 can chickpeas, drained
1-2 tablespoons red wine (optional but definitely worth a try)
A pinch of cayenne and cinnamon
A pinch of dried parsley, to garnish
1/2 cup couscous, dry
1/2 cup boiling water

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How to Prepare Chickpea Butternut Tagine [Vegan]

Pour boiling water over the couscous in a heat-proof bowl and let sit while you cook.
Heat the oil in a large pan on medium heat. Gently fry the cumin seeds and garlic for 3-5 minutes, until browned.
Add the red onion and chilli and cook till soft (5 minutes approx). The onion should start to caramelise.
Add the cherry tomatoes, chopped tomatoes and chickpeas, and cook for five minutes. Add the roasted butternut squash and a few tbsp red wine, sprinkle over the spices, and cook for another 5 minutes until the vegetables are mellow and tender.
The couscous will by now have absorbed all the water. Fluff it up with a fork--not a spoon, I beseech you. That'll only make it clump together in a most unappealing way. Serve the hot vegetables over the couscous and enjoy immediately.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.