Butternut Squash & Chickpea Tagine
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Butternut Squash & Chickpea Tagine

A tagine makes for an interesting midweek supper – plus, you can use the leftovers for office lunches at home or in the office. If you have other vegetables to hand, such as carrots and courgettes, roast them with the squash but make sure they are completely tender by the end of step one.
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Serves
2
Total Time
45 Minutes
Ingredients
2 tbsp of oil, plus a little extra
250g of butternut squash, cut into 2-3cm cubes (or use frozen chunks, no need to defrost)
1 small onion, chopped
1 garlic clove, crushed
3cm piece of fresh ginger, grated
1 tsp of ground cinnamon
1 tsp of ground coriander
A pinch of crushed chillies/hot pepper flakes
1 x 230g can of chopped tomatoes, or half a 400g can
A dribble of honey, or a pinch of sugar
30g of organic dried apricots, chopped
400g of can chickpeas, drained & rinsed
Couscous, to serve
2 tbsp of soured cream, or Greek yogurt, dusted with paprika, to serve (optional)
Freshly chopped coriander, to serve (optional)
125g halloumi block, cut into 2cm cubes & dried on kitchen paper towels (optional)
Method
Step 1

Put half the oil in a generous roasting or baking tin or pan, add the squash and some seasoning and toss well. Roast at 200°C/180°C Fan/400°F till tender and golden at the edges, flipping the squash at half time. No need to preheat the oven – allow about 30 minutes, or 35 minutes if the squash you are using is frozen.

Step 2

Meanwhile, heat the remaining oil in a frying pan and fry the onion for 5 minutes, till golden. Stir in the garlic and spices and cook for 1 minute (the mixture will look dry), then add the tomatoes, 200ml of water (use the can as a measure), the honey and apricots. Bubble for 5 minutes, till slightly thickened.

Step 3

Stir in the chickpeas to heat through, and when it is ready, the squash. Mix well, season generously and serve with couscous, drizzled with paprika-dusted soured cream if you wish and a dusting of chopped coriander, if liked.

Step 4

If you are using halloumi, fry the cubes in a little oil until golden – about 2-3 minutes, season well and dot on top of the tagine.

Recipe courtesy of Two’s Company: Simple by Orlando Murrin. Published by Ryland Peters & Small.

Photography by Clare Winfield © Ryland Peters & Small.

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