Smoky Tagine Inspired Butternut and Chickpeas
with Courgette, Coriander Yoghurt and Greek Style Cheese
Inspired by the slowly-simmered tagine dishes popular in Morocco and Maghrebi cuisine, so-named for the earthernware pot in which they're cooked, this Smoky Tagine Inspired Butternut and Chickpeas is a quicker version for your table.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Chermoula Spice Mix
2 unit(s)
Garlic Clove**
1 unit(s)
Courgette**
(May contain traces of: Celery)
1 bunch(es)
Coriander**
1 carton(s)
Chickpeas
1 carton(s)
Tomato Passata
1 sachet(s)
Smoky Base Paste
10 grams
Vegetable Stock Paste
75 grams
Greek Style Natural Yoghurt**
(Contains: Milk)
50 grams
Greek Style Salad Cheese**
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil and sprinkle over half the chermoula spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the courgette and slice into 1cm thick rounds.
Roughly chop the coriander (stalks and all).
Drain the chickpeas in a sieve.
Heat a drizzle of oil in large frying pan on high heat.
When hot, add the courgette and cook until charred, 3-4 mins on each side.
Once charred, lower the heat to medium and add half the garlic. Stir-fry for 30 secs.
Remove from the heat and season with salt and pepper. Transfer to a bowl, then set aside and cover to keep warm.
Return the (now empty) frying pan to medium heat with a drizzle of oil.
Add the remaining chermoula spice mix and remaining garlic. Stir-fry until fragrant, 1 min.
Stir in the chickpeas, passata, smoky base paste, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil and simmer until the sauce has thickened slightly, 4-5 mins.
Meanwhile, in a small bowl, combine the Greek style yoghurt and half the coriander. Set aside.
Once the stew has thickened, stir through the roasted butternut squash, butter (see pantry for amount) and remaining coriander.
Taste and season the stew with salt and pepper if you feel it needs it. Add a splash of water if it's a little too thick.
When everything's ready, share the Middle Eastern style stew between your serving bowls.
Top with the courgette rounds and a dollop of coriander yoghurt.
Crumble over the Greek style salad cheese to finish.
Enjoy!
