Beetroot & Squash Tagine
ingredients
- 2 onions, finely sliced
- 1 small butternut squash, peeled and cut into 2cm dice
- 100g beetroot, peeled and cut into 2cm dice
- 1 thyme sprig
- 40g dried apricots, chopped
- 25g sultanas
- ½ tsp turmeric
- ½ tsp ground cinnamon
- ½ tsp paprika
- ½ tsp ground cumin
- 2 tbsp tomato puree
- 100g chickpeas, drained
- 2 x 400g cans chopped tomatoes
- 250ml prepared vegan vegetable stock
- 1 tbsp rapeseed oil
- 2 mint sprigs, leaves shredded
- Small handful of coriander, leaves shredded
nutrition facts
Per average serving:
energy
833 kJ / 199 kcal
10 %
fat
6.7 g
10 %
saturates
0.5 g
3 %
Sugars
20 g
22 %
salt
1.1 g
18 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Preheat the oven to 150ºC.
- Add the oil to a pan and add the onions, cook over a low-medium heat until they are golden.
- Add the diced squash, beetroot, thyme, apricots and sultanas to the onion along with all the ground spices and gently cook over a low heat for 5-10 minutes.
- Add the tomato puree and continue to cook for a further 5 minutes.
- Add the chickpeas, chopped tomatoes and vegetable stock to the pan and bring to a simmer. Cover tightly with a lid and place into the preheated oven for 1.5 hours.
- Remove and leave to rest for 10 minutes. Add a little more stock if the dish is too dry. Stir in the herbs and serve.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.