Moroccan Squash and Chickpea Tagine

Name: Moroccan Squash and Chickpea Tagine with Feta
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 30 Grams of Ghee; 1 Tsp of Salt; 2 Grams of Cinnamon powder; 2 Grams of Turmeric powder; 2 Grams of Coriander powder; 50 Grams of Tomato paste; 20 Grams of Harissa paste; 1 Piece of Vegetable stock cube; 500 ML of Water; 15 Grams of Honey; 40 Grams of Kalamata olives; 240 Grams of Chickpeas; 1 Piece of Lemon; 15 Grams of Fresh parsley; 100 Grams of Feta cheese; 30 Grams of Almond flakes

with Feta

We think the sweet squash and salty feta in this North African-inspired tagine might just be a match made in heaven!

301 Reviews

Cals 768 · Prot 26 · Carbs 96 · Fat 38

Vegetarian

Low Carb

50 min

Moroccan Squash and Chickpea Tagine with Feta

We think the sweet squash and salty feta in this North African-inspired tagine might just be a match made in heaven!

301 Reviews

Cals 768 · Prot 26 · Carbs 96 · Fat 38

Vegetarian

Low Carb

Ingredients

Tagine

Butternut squash

600 Grams

Brown onion

1 Piece

Garlic cloves

2 Piece

Ghee 4*

30 Grams

Salt

0.5 Tsp

Cinnamon powder

2 Grams

Turmeric powder

2 Grams

Coriander powder

2 Grams

Tomato paste

50 Grams

Harissa paste

20 Grams

Vegetable stock cube 15*

1 Piece

Water

500 ML

Honey

15 Grams

Kalamata olives

40 Grams

Chickpeas

240 Grams

Lemon

1 Piece

To serve

Fresh parsley

15 Grams

Feta cheese 4*

100 Grams

Almond flakes 1*2*

30 Grams

Allergens

*4 Milk, *15 Celery, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3215 / 768
Fats (g)	37.7
of which saturated (g)	16.5
Carbohydrates (g)	96
of which sugars (g)	21.9
Fibers (g)	18.9
Proteins (g)	26.2
Salt (g)	6.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Peel the butternut squash, slice it in half and, using a spoon, remove the seeds.
Chop the squash into bite-sized cubes.
Peel and finely chop the brown onion.
Peel and mince the garlic.

2 Sweat onion

Heat a large non-stick pan over a medium-low heat.
Fry the ghee and onion with a pinch of salt for 5 min until soft.
Once the onion has softened, add the garlic, cinnamon, turmeric and coriander and cook for 1 min further.

3 Simmer tagine

Add the tomato paste, harissa paste (spicy!), vegetable stock cube and measured water to the pan.
Increase the heat to medium and bring to a boil.
Once boiling, add the squash and cook for 20-25 min until tender.

Tip! Roast the squash at 200°C for 30 minutes instead of boiling it. Simply add it to the tagine along with the chickpeas.

4 Prep garnishes

Meanwhile, roughly chop the parsley.
Drain and rinse the chickpeas.
Crumble the feta.
Slice the lemon into wedges.
Toast the almond flakes in a hot, dry pan, stirring, for 2 min until golden.

5 Finish tagine

Once the squash is cooked, add the honey, Kalamata olives and drained chickpeas to the tagine and cook for 5 min further.
Squeeze the lemon juice into the tagine and season to taste.