Apricot, Squash and Chickpea Tagine

Vegan
Apricot, Squash and Chickpea Tagine
Print
Share:
Prep: 15 mins Cooks: 35 mins

Ingredients (Serves 4)

Metric
Imperial

  • 3-4 tbsp extra virgin olive oil
  • 300 g red onionsliced
  • 6 garlic clovessliced
  • 1 tsp cinnamon (ground)
  • 1 tsp cumin (ground)
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 1-2 tbsp harissa paste
  • 400 g butternut squash3cm cubed (peeled or unpeeled)
  • 50 g apricot (dried)chopped
  • 500 ml vegetable stock
  • 1 chopped tomatoes (can)
  • 1 chickpeas (can)drained and rinsed
  • 20 g parsley chopped
  • 200 g cous cous (cooked)optional
Dinner

Both the apricot and squash add a really nice natural sweetness to the dish and once cooked through the stock and tomatoes, they become really plump and juicy. Chickpeas are a brilliant store-cupboard stable that provide protein and fibre. You can also simply use a 'baharat' or 'ras el hanout' blend instead of the individual spices too.

Prep: 15 mins Cooks: 35 mins

Ingredients (Serves 4)

Metric
Imperial

  • 3-4 tbsp extra virgin olive oil
  • 300 g red onionsliced
  • 6 garlic clovessliced
  • 1 tsp cinnamon (ground)
  • 1 tsp cumin (ground)
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 1-2 tbsp harissa paste
  • 400 g butternut squash3cm cubed (peeled or unpeeled)
  • 50 g apricot (dried)chopped
  • 500 ml vegetable stock
  • 1 chopped tomatoes (can)
  • 1 chickpeas (can)drained and rinsed
  • 20 g parsley chopped
  • 200 g cous cous (cooked)optional

Gather ...

Gather your ingredients.

Heat th...

Heat the olive oil in a large pan over a medium heat. Add the onions and cook for around 10 to 15 minutes until softened and caramelised.

Add the...

Add the garlic and cook for a further two minutes. Then add in all the spices and harissa paste and cook for 1 more minute, stirring well to combine all the ingredients.Add a splash of water if it sticks to the bottom of the pan.

Add the...

Add the squash, dried apricots, vegetable stock and tinned tomatoes. Season well with salt and pepper and cook, uncovered, for 15 minutes.

Add chi...

Add chickpeas and cook for a final 10 minutes until the squash is tender. Add water if needed.

Taste, ...

Taste, season as needed and add the fresh parsley.

Serve w...

Serve with couscous and top with yoghurt if you like.

get started

The Doctor’s Kitchen App

Download our app to get access to all of our recipes, with specific suggestions tailored to your health needs.

SUBSCRIBE

Free 7 day meal plan

Sign up to our newsletter and receive a free copy of our breakfast, lunch and dinner plan to kick start your healthy eating.