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.
Chickpea Butternut Tagine [Vegan]
Calories
550
Serves
2
Cooking Time
25
Ingredients
- 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
Preparation
- 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.
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Butternut Squash -
Chickpea -
Squash
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Nutritional Information
Total Calories: 1100 | Total Carbs: 190 g | Total Fat: 19 g | Total Protein: 40 g | Total Sodium: 1670 g | Total Sugar: 21 g
Per Serving: Calories: 550 | Carbs: 95 g | Fat: 10 g | Protein: 20 g | Sodium: 835 mg | Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Donna, I am an experienced cook and I know also what a mistake it is to tell someone who doesn’t cook regularly what is easy. That being said…this one really does sound easy though. I’d estimate more like 1/2 hour of prep – not 10 minutes – if you are someone that doesn’t cook very much. I bet it’s good!