Dinner
Moroccan-Inspired Chickpea & Squash Tagine
Dairy-Free
Gluten-Free
High Fibre
Vegan-Friendly
⏱ 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.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 500 g butternut squash, cubed
- 2 × 400 g tins chickpeas, drained and rinsed
- 2 carrots, sliced
- 1 × 400 g tin chopped tomatoes
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- 400 ml low-salt vegetable stock
- 2 tbsp chopped coriander or parsley
- 200 g quinoa, dry, to serve
Method
- 1 Heat the olive oil in a large saucepan.
- 2 Add the cumin, cinnamon and turmeric and cook for 30 seconds.
- 3 Add the squash, carrots, chickpeas, tomatoes and vegetable stock.
- 4 Bring to a simmer, cover and cook gently for 25–30 minutes until the vegetables are tender.
- 5 Meanwhile, cook the quinoa according to the packet instructions.
- 6 Finish the tagine with fresh coriander or parsley.
- 7 Serve 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 healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.