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 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, 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 4 min further. Squeeze the lemon juice into the tagine and season to taste. Garnish the finished tagine with parsley, feta and flaked almonds.

Tips for fussy eaters

Serve with couscous, bulgur or even flatbreads!

Pro tip

Roast the squash in the oven 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 776 · Prot 23.8 · Carbs 84.4 · Fat 41.9

Ingredients

Number of people

Tagine

Butternut squash 700.00 Grams
Brown onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ghee 30.00 Grams
Salt 0.50 Tsp
Cinnamon powder 2.00 Grams
Turmeric powder 2.00 Grams
Coriander powder 2.00 Grams
Tomato paste 30.00 Grams
Harissa paste 30.00 Grams
Vegetable stock cube 1.00 Pieces
Water 500.00 ML
Honey 15.00 Grams
Pitted kalamata olives 80.00 Grams
Chickpeas 250.00 Grams

Garnish and side

Fresh parsley 20.00 Grams
Feta cheese 100.00 Grams
Lemon 1.00 Pieces
Almond flakes 30.00 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 776 · Prot 23.8 · Carbs 84.4 · Fat 41.9

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 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, 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 4 min further. Squeeze the lemon juice into the tagine and season to taste. Garnish the finished tagine with parsley, feta and flaked almonds.

Tips for fussy eaters

Serve with couscous, bulgur or even flatbreads!

Pro tip

Roast the squash in the oven instead of boiling it. Simply add it to the tagine along with the chickpeas.

Ingredients

Number of people

Tagine

Butternut squash 700.00 Grams
Brown onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ghee 30.00 Grams
Salt 0.50 Tsp
Cinnamon powder 2.00 Grams
Turmeric powder 2.00 Grams
Coriander powder 2.00 Grams
Tomato paste 30.00 Grams
Harissa paste 30.00 Grams
Vegetable stock cube 1.00 Pieces
Water 500.00 ML
Honey 15.00 Grams
Pitted kalamata olives 80.00 Grams
Chickpeas 250.00 Grams

Garnish and side

Fresh parsley 20.00 Grams
Feta cheese 100.00 Grams
Lemon 1.00 Pieces
Almond flakes 30.00 Grams
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