Healthy, low-cost dishes to make you smile

Chickpea and Squash Tagine

Chickpea and Squash Tagine

This is such a classic in our house. You could call this ‘sleepwalking cooking’ as I make it as I go along with no recipe really. But I have paid attention and written down how to make this Squash and Chickpea Tagine because it’s such a brilliant, versatile dish.

Pretty much everyone loves this meal and it’s perfect for big groups as it goes with so many other things on a buffet table like salads, breads, couscous or grain salads. You can have it vegan as it is or serve as a side with some halloumi, roasted fish or chicken. If there’s a little bit left over I even mash it up, wrap in filo and bake for a tasty little pie! Or simpler still you could blitz ‘not quite a portion’ and combine with stock for a tasty soup. Either way this is a brilliant must have dish.

It’s really easy to make a double amount of this tagine and freeze it for meal prep dinners or lunches too, so don’t hold back on the quantities. And it’s one of those dishes which is almost better made in advance.

Chickpea and Squash Tagine

May 16, 2018
: 15 min
: 45 min
: Easy

By:

Ingredients
  • 2 tablespoons oil of your choice
  • 2 red onions, in thin semi-circular slices
  • 3 cloves of garlic, finely chopped or minced
  • 2 heaped teaspoons harissa paste
  • 750g butternut squash or other tasty squash
  • 700ml passata, rinse out the bottle with another 200ml of water
  • 120g dried cranberries
  • 2 tins of chickpeas, drained
Directions
  • Step 1 Soften the onions in a large saucepan, lid on with the oil, this should take around 5mins. Add a splash of water if it’s looking dry and sticking.
  • Step 2 Remove the lid and add the garlic and harissa paste. Fry for a minute or two with the onions, stirring so everything is well combined.
  • Step 3 Add the squash, passata, water from the bottle and cranberries and stir well. Replace the lid and leave to cook on a medium heat for around 35mins, checking and stirring now and then.
  • Step 4 Add the chickpeas and combine well. Allow to cook for another 10mins with the lid off, stirring occasionally. If the sauce does start to stick add a splash of water.
  • Step 5 When all the vegetables are soft, but not breaking up, the tagine is ready!


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