Butternut squash & chickpea tagine
15 min
Prep
1 h
Cook
3 people
Portions
Plats Principaux
Végétarien
Facile
Vegan
Long
Pas cher
Vegetarian
Vegan
Gluten-free
Ingredients
3
Ingrédients
Huile d'olive1 tablespoon
Oignon rouge, haché1
Ail, écrasées4 cloves
Gingembre, râpé4 teaspoons
Cumin3 teaspoons
Coriandre moulue3 teaspoons
Cannelle en poudre3 teaspoons
Piment en poudre1 teaspoon
Butternut, en gros morceaux500 g
Carottes, coupées en dés2
Poivron rouge, coupé en dés1
Conserve de tomates concassées800 g
Pois chiches, cuits400 g
Olives vertes100 g
Semoule, ou riz
Method
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 30 mins.
Stir in the chickpeas and green olives and simmer for another 30 mins.
Serve with couscous or rice.
https://www.bbcgoodfood.com/recipes/butternut-squash-chickpea-tagine