Butternut squash & chickpea tagine


Make this tasty vegetarian tagine that kids will love as much as grown-ups. It’s a great way to serve four of their five-a-day and it’s freezeable


  • 1tbsp oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1tsp grated ginger
  • ground cumin
  • 1tsp ground coriander
  • 1tsp cinnamon
  • mild chilli powder
  • 450g bag frozen butternut squash chunks
  • 2 carrots, cut into small dice
  • 1 courgette, cut into small dice
  • chopped tomatoes
  • chickpeas, drained
  • cooked couscous or rice, to serve


  • STEP 1

    Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.


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