Butternut squash and chickpea tagine with apricots
Sweet squash, chickpeas and apricots in a cinnamon and ginger tomato sauce. Spoon over couscous and add a handful of herbs.
- Time55 min
- LevelEasy
- Costabout £1.10 a head
Ingredients
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Method
- 1
Heat the oil in a wide pan with a lid. Cook the onion for 6 minutes. Add the garlic and spices and stir for 1 minute.
6 min - 2
Add the squash, tomatoes, water and apricots. Bring to a simmer, cover and cook for 20 minutes.
20 min - 3
Add the chickpeas and cook uncovered for 12 minutes until the squash is soft and the sauce is thick.
12 min - 4
Put the couscous in a bowl and pour over 300 ml boiling water. Cover for 5 minutes, then fluff with a fork.
5 min - 5
Stir the lemon juice and half the coriander through the tagine.
- 6
Serve over the couscous with the rest of the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.