Spiced butternut and chickpea tagine

Serves: 4

Time to make: 35 mins

Ingredients

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2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, crushed

2 teaspoons cumin seeds

1 teaspoon paprika

1 teaspoon turmeric

½ teaspoon ground cinnamon

½ teaspoon minced red chilli

600g peeled, deseeded butternut squash, cut in 2cm cubes

400g can diced tomatoes

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

½ lemon, zest and juice

salt and pepper, to taste

1-2 tablespoons chopped fresh parsley

1-2 tablespoons chopped fresh coriandercilantroX

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Instructions

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1 Heat oil over a medium-high heat in a large frying pan or a pot with a close-fitting lid. Add onion and garlic. Cook, stirring occasionally, for about five minutes or until onion is soft and turning clear.

2 Stir in spices and chilli and cook for 1-2 more minutes. Add butternut, tomatoes (and juice), chickpeas and lemon zest. Bring mixture to the boil then reduce heat to a gentle simmer. Cover and cook for 20-25 minutes or until butternut is tender.

3 Stir in lemon juice, salt and pepper and most of the parsley and coriander, reserving a little to garnish. Serve over couscous garnished with the remaining herbs.

Nutrition Info (per serve)

Calories 263 cal

Kilojoules 1100 kJ

Protein 9 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 11 g

Sodium 330 mg

Calcium 100 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.