Roast Butternut and Chickpea Tagine Recipe

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

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!

PER SERVING