Serves
4
Roast Butternut Squash and Chickpea Tagine
For anyone loving plant based meals this is a high carb yummy dish. If you have never tried bulgur wheat then this is a great dish to try out.
Ingredients
- 1kg peeled & chopped 1 cm cubes of butternut squash
- 2 tsp olive oil
- 160ml water
- 160g bulgur wheat
- 1/2 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 & rinsed
- Bunch fresh parsley, finely chopped
- Bunch fresh coriander, finely chopped
- 4 tbsp coconut yoghurt
Directions
- Preheat oven to 220°C.
- Pop 1 tsp oil on a baking tray and melt in the oven.
- Add the butternut squash and roast until tender and crispy on the outside (around 30-35 minutes).
- Put the water and bulgur wheat into a pan and bring the water 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 oil, then add the spice mix and flaked almonds and stir together for 1 minute more.
- Pour in the chopped tomatoes and chickpeas, mix well, 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 it to the tagine pan and stir. Season with salt and pepper.
- Once everything is ready, fluff up the bulgur wheat with a fork and stir in half the parsley and coriander.
- Divide the bulgur wheat between 4 plates and serve the tagine on top, adding 1 tbsp of coconut yoghurt to each.
- Sprinkle over the remaining herbs and enjoy!
- Kcal: 547
- Protein: 19g
- Fat: 20g
- Carbs: 65g
- Fibre: 16g
