Butternut Squash & Chickpea Tagine

• 480 gtinned chickpeas, drained and rinsed (about 2 tins)
• 4garlic cloves, minced
• 900 gbutternut squash, peeled and cut into 3cm cubes
• 400 gchopped tomatoes
• Fine salt, to taste
• 2onions, finely sliced
• 1 tbspground cumin
• 1 tspground cinnamon
• 400 mlvegetable stock
• 3 tbspolive oil
• 80 gdried apricots, roughly chopped
• 2 tbspras el hanout
• 30 gpreserved lemon rind, rinsed and finely chopped
• 50 gflaked almonds, lightly toasted
• Black pepper, to taste
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Heat the olive oil in a wide, deep-sided pan or casserole over a medium heat. Add the sliced onions and cook for 12 minutes, stirring often, until deeply golden and fragrant.
2. 2Add the garlic, ras el hanout, cumin and cinnamon and stir for 2 minutes until the spices coat the onions and the kitchen smells intensely aromatic.
3. 3Tip in the chopped tomatoes and stir well, cooking for 4 minutes until slightly reduced and jammy. Add the butternut squash cubes, turning everything through the spiced tomato base.
4. 4Pour over the vegetable stock and add the apricots. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes, giving it a stir halfway.
5. 5Remove the lid, add the chickpeas and the preserved lemon rind. Stir gently and cook uncovered for a further 10 minutes, until the squash is completely tender, the sauce has thickened around it, and the surface looks glossy.
6. 6Taste before adding salt and black pepper; the stock and preserved lemon already provide salt. Add a splash of water if the sauce needs loosening.
7. 7Scatter over the toasted almonds and optional chopped parsley. Cool leftovers within 2 hours and freeze in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout.

Per serving

kcal

565

protein

18.3g

fibre

20.1g

carbs

81.9g

fat

20.3g