Dinner
Moroccan-Inspired Chickpea & Squash Tagine
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
Nutrient dense
Refined sugar free
⏱ 40 min total
🍴 Serves 4
A gently spiced chickpea and butternut squash tagine with carrots, tomatoes, cumin and cinnamon.
Chickpeas provide fibre and plant protein, while squash, carrots and tomatoes increase the variety of plant foods in the meal. Warming spices add depth of flavour without the need for a rich sauce.
Method
- 1 Heat the olive oil in a large saucepan over medium heat.
- 2 Add the cumin, cinnamon and turmeric and cook for about 30 seconds, stirring constantly, until fragrant.
- 3 Add the squash, carrots, chickpeas, tomatoes and vegetable stock and stir to combine.
- 4 Bring to a simmer, cover with a lid, and cook gently for 25–30 minutes, stirring occasionally, until the squash and carrots are tender enough to pierce easily with a knife.
- 5 Meanwhile, cook the quinoa according to the packet instructions and drain if needed.
- 6 Finish the tagine with fresh coriander or parsley stirred through.
- 7 Serve the tagine spooned over the cooked quinoa.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.