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!
1,151 Reviews
Cals 721 · Prot 23 · Carbs 79 · Fat 37
Vegetarian
Low Carb
Try Hello Chef Now
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!
1,151 Reviews
Cals 721 · Prot 23 · Carbs 79 · Fat 37
Vegetarian
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
1 Piece
Water
500 ML
Honey
15 Grams
Kalamata olives
40 Grams
Chickpeas
260 Grams
Lemon
1 Piece
To serve
Fresh parsley
15 Grams
Feta cheese 4*
100 Grams
Almond flakes 1*2*
30 Grams

Allergens

*4 Milk, *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) 3014 / 721
Fats (g) 37.4
of which saturated (g) 16.7
Carbohydrates (g) 79
of which sugars (g) 23.1
Fibers (g) 21
Proteins (g) 23.2
Salt (g) 5.7
*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

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 fry for 5 min until soft. Once the onion has 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 (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.
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 the parsley, feta and almond flakes.
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