Butternut squash & chickpea tagine

4 of 5-a-day butternut squash chickne family friendly fibre healthy low fat tagine toddler recipes vitamin c

Ingredients

1 tbsp oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 tsp grated ginger

½ tsp ground cumin

1 tsp ground coriander

1 tsp cinnamon

¼ tsp mild chilli powder

500g bag frozen butternut squash chunks

2 carrots, cut into small dice

1 courgette, cut into small dice

2 x 400g cans chopped tomatoes

1 x 400g can chickpeas, drained

cooked couscous or rice, to serve

Method

Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.