Butternut squash and chickpea tagine

• oil1tbsp tbsp
• red onion↗1

  finely sliced

• garlic cloves↗2

  minced

• grated ginger1tsp tsp
• ground cumin↗
• ground coriander↗1tsp tsp
• cinnamon↗1tsp tsp
• soft chilli powder↗
• frozen butternut (pumpkin)↗450g g

  cubes

• carrot↗2

  cut into small cubes

• zucchini1

  cut into small cubes

• chopped tomatoes
• chickpeas↗

  drained

• ready couscous

  or rice, for serving

Step-by-step instructions

1. 1

   Heat the oil in a heavy pot, then slowly cook the onion for about 10 minutes until it begins to caramelize. Add the garlic, ginger and spices, cook for another 2 minutes. Add the vegetables and canned tomatoes and bring to a boil. Cover and simmer for about 15 minutes, or until the vegetables are soft. Add the chickpeas, heat through and serve with couscous or rice.