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!
Cals 871 · Prot 29 · Carbs 96 · Fat 43
Vegetarian
Low-Carb
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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!
Cals 871 · Prot 29 · Carbs 96 · Fat 43
Vegetarian
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Tagine
Butternut squash
600 Grams
Brown onion
1 Piece
Garlic cloves
2 Piece
Ghee
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
1 Piece
Water
500 ML
Honey
15 Grams
Kalamata olives
40 Grams
Chickpeas
260 Grams
Lemon
1 Piece
Garnish and side
Fresh parsley
15 Grams
Feta cheese
100 Grams
Almond flakes
30 Grams

Tips for fussy eaters

Serve with couscous, bulgur, rice or even flatbreads!

Pro tip

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

Before you start

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

Instructions

Prep vegetables

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.
Sweat onion

2 Sweat onion

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

3 Simmer tagine

Add the tomato paste, harissa paste, 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.
Prep garnishes

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.
Finish tagine

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. 
Serve

6 Serve

Garnish the finished tagine with parsleyfeta and almond flakes.

Tips for fussy eaters

Serve with couscous, bulgur, rice or even flatbreads!

Pro tip

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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