Roast Butternut and Chickpea Tagine Recipe

roast butternut chickpea tagine recipe image

Roast Butternut & Chickpea Tagine Recipe

For anyone loving plant based meals this is a high carb yummy dish. If you have never tried bulgar wheat then this is a great dish to try out.

SERVES 5

Ingredients

  • 1 medium butternut squash
  • 2 tsp coconut oil
  • 200ml water
  • 200g bulgur wheat
  • 3/4 tsp cayenne pepper
  • 2 tsp black pepper
  • 1 1/2 tsp paprika
  • 1 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1 tsp turmeric
  • 1 medium courgette, ends removed, chopped into 1cm chunks
  • 80g flaked almonds
  • 1 tin chopped tomatoes
  • 1 tin chickpeas, drained and rinsed
  • Bunch fresh parsley, finely chopped
  • Bunch fresh coriander, finely chopped
  • 4 tbsp coconut yoghurt

Directions

  • Preheat oven to 220’C. Remove the stem on the butternut squash and peel, halve lengthways, remove the seeds and cut into 1cm cubes. Pop 1 tsp coconut oil on a baking tray and melt in the oven and then add the butternut squash. Roast until tender and crispy on the outside (around 30-35 minutes).
  • Boil the water in a pan on medium-high heat and add the bulgar wheat and bring back to the boil. Cover with a lid and remove the pan from the heat completely and set aside.
  • Mix together the cayenne, black pepper, paprika, cinnamon, ginger and turmeric in a small bowl.
  • Dry fry the courgette in a frying pan on medium-high heat until slightly browned (5-6 minutes), Turn the heat down to medium and add 1 tsp coconut oil and add the spice mix and flaked almonds and stir together for 1 minute more. Pour in the chopped tomatoes and chickpeas and mix well and bring to the boil then reduce to a simmer and cook for around 10 minutes until thick (you can add a splash of water if going too dry). Once the squash is cooked add to the tagine pan and stir. Season with salt and pepper.
  • Once everything is ready fluff up the bulgar wheat with a fork and stir in half the parsley and coriander. Divide the bulgar wheat between 4 plates and serve the tagine on top and top that with 1 tbsp of coconut yoghurt. Sprinkle over the remaining herbs and enjoy!

Roast Butternut and Chickpea Tagine Chart
PER SERVING
  • Kcal: 502
  • Protein: 16.8g
  • Fats: 18.2g
  • Carbs: 60.4g
  • Fibre: 13.6g