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Spicy Butternut And Chickpea Tagine

Spicy Butternut And Chickpea Tagine

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A vegetarian take on this North African dish infused with an exotic blend of spices!

Preparation time


15 ml olive oil
250 g button mushrooms, sliced
1 onion, sliced
1 red pepper, sliced
1 clove garlic, crushed
500 g butternut, peeled and cubed
1.25 ml Robertsons cinnamon
1.25 ml Robertsons ginger
5 ml Robertsons cumin
1 Knorr Vegetable Stock Pot
250 ml water
410 g tin tomatoes, chopped and peeled
30 ml tomato paste
1 tin chickpeas, drained

Preparation method

Heat 15ml of the olive oil in a large pot and sauté the mushrooms until soft then remove from the pot and set aside
Heat the remaining oil and fry the onion, garlic and red pepper until soft
Add the butternut and allow to fry for about 5 minutes
Add the cinnamon, ginger and cumin and fry for 30 seconds stirring continuously to release the flavour and aroma
Add the Knorr Vegetable Stock Pot, water, tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on stirring occasionally for about 25 minutes or until the butternut is soft
Remove the lid and add the sautéed mushrooms and the chickpeas and allow to simmer for a further 5 minutes
Season (to taste) with salt and black pepper


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