Moroccan Squash and Chickpea Tagine

with Feta

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low-carb
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low-carb
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Instructions

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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 crush the garlic.

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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.

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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.

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4 Prep garnishes

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

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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. 

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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.

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

Cooking Time: 30 min

Cals 911 · Prot 28 · Carbs 85 · Fat 53

Gluten-Free

Ingredients

Number of people

Tagine

Butternut squash 600 Grams
Brown onion 1 Piece
Garlic cloves 2 Pieces
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 20 Grams
Kalamata olives 40 Grams
Chickpeas 240 Grams
Lemon 1 Piece

Garnish and side

Fresh parsley 15 Grams
Feta cheese 100 Grams
Almond flakes 30 Grams

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

Cooking Time: 30 min

Cals 911 · Prot 28 · Carbs 85 · Fat 53

Gluten-Free

Instructions

photo

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 crush the garlic.

photo

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.

photo

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.

photo

4 Prep garnishes

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

photo

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. 

photo

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.

Ingredients

Number of people

Tagine

Butternut squash 600 Grams
Brown onion 1 Piece
Garlic cloves 2 Pieces
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 20 Grams
Kalamata olives 40 Grams
Chickpeas 240 Grams
Lemon 1 Piece

Garnish and side

Fresh parsley 15 Grams
Feta cheese 100 Grams
Almond flakes 30 Grams
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