Recipe: Spicy Butternut And Chickpea Tagine
A vegetarian take on this North African dish infused with an exotic blend of spices!
Ingredients
- 15 ml olive oil
- 250 g button mushrooms, sliced
- 1 onion, sliced
- 1 red pepper, sliced
- 1 clove garlic, crushed
- 500 g butternut squash, peeled and cubed
- 1.25 ml cinnamon
- 1.25 ml ginger
- 5 ml cumin
- 1 vegetable stock pot
- 250 ml water
- 410 g tin tomatoes, chopped and peeled
- 30 ml tomato paste
- 1 tin chickpeas, drained
Preparation method
- Heat 15ml of the olive oil in a large pot and sauté the mushrooms until soft then remove from the pot and set aside
- Heat the remaining oil and fry the onion, garlic and red pepper until soft
- Add the butternut and allow to fry for about 5 minutes
- Add the cinnamon, ginger and cumin and fry for 30 seconds stirring continuously to release the flavour and aroma
- Add the Knorr Vegetable Stock Pot, water, tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on stirring occasionally for about 25 minutes or until the butternut is soft
- Remove the lid and add the sautéed mushrooms and the chickpeas and allow to simmer for a further 5 minutes
- Season (to taste) with salt and black pepper
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Tame Communications (known as tame TIMES) was established in 2009. This long-established popular community title includes the key shopping centres: Alberton City, Mal...
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