Butternut Tagine

Recipe from: 5/1/2007 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 2
    Tbs
    Olive Oil
  • 1
    Onion (finely chopped)
  • 500
    g
    Butternut (peeled and cubed)
  • 2
    Garlic Cloves (finely chopped)
  • 1
    Small Red Chilli (sliced)
  • 0.40
    tsp
    Cumin
  • 0.40
    tsp
    Paprika
  • 400
    g
    Tinned Tomatoes (two)
  • 1
    c
    Water
  • 400
    g
    Chickpeas (tin,rinsed and drained)
 

Method

 

In a large saucepan heat 2 tbsp olive oil and sauté one finely chopped onion until translucent.

Add 500g ready peeled, cubed butternut, 2 finely chopped garlic cloves, 1 sliced small red chilli, ¼ tsp cumin and ¼ tsp paprika, and fry for a few minutes more, stirring. Add two 400g tinned tomatoes and 1 cup water, bring to the boil, cover and simmer for 20 minutes or until the butternut is tender.

Stir through a 400g tin of rinsed, drained chickpeas and warm through.

Stir through a handful of chopped flat-leaf parsley, season to taste and serve over long-grain rice.

 

 

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