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Recipe:  Spicy Butternut And Chickpea Tagine

Recipe: Spicy Butternut And Chickpea Tagine

A vegetarian take on this North African dish infused with an exotic blend of spices!


  • 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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