zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Kale, squash & chickpea tagine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Kale, squash & chickpea tagine

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    2 red onions, cut into wedges
    385g pack Waitrose Sliced Butternut Squash
    1 tbsp olive oil
    1 tsp cumin seeds
    400g can essential Waitrose Chickpeas, drained and rinsed
    250g bag essential Waitrose Kale
    350g pouch Cooks’ Ingredients Tagine Stew Base
    100ml hot vegetable stock
    Couscous and coriander leaves, to serve 

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Place the red onion and squash in a large roasting tin, drizzle with oil and sprinkle over the cumin seeds. Roast for 25 minutes until tender and golden.

    2. Stir in the chickpeas and kale. Mix together the tagine base and hot vegetable stock and pour over. Cover with foil and return to the oven for 15 minutes until the kale has wilted and the tagine is piping hot.

    3. Divide between shallow bowls and serve with couscous and a sprinkling of coriander leaves. 

    Your recipe note

    Edit your recipe note

    For a fruity twist, try adding chopped dried apricots to the recipe with the vegetables in step 2. The sweetness works well with the spices. 

    Comments

    Average user rating

    3 stars

    Glossary