Butternut and Chickpea Tagine with Couscous

Name: Butternut and Chickpea Tagine with Couscous
Yield: Serves 4
Ingredients: 100 g chopped pistachio nuts; boiling water; 410 g can chickpeas, drained; 15 ml ginger, garlic and chilli paste; a pinch of saffron; 250 ml vegetable stock; 250 ml couscous; fresh coriander for garnishing; 2.5 ml ground cinnamon; 5 ml paprika; 5 ml ground ginger; 5 ml ground cinnamon; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 30 ml olive oil; 12 baby onions, peeled and halved; 15 ml ginger, garlic and chilli paste; 15 ml ginger, garlic and chilli paste; 1 large butternut, peeled and cut into large chunks; 1 large butternut, peeled and cut into large chunks; 45 ml ground cumin; 45 ml ground coriander

Preparation info

Serves
4

Difficulty
Medium

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

I’m by no means a vegetarian, but I occasionally enjoy eating a meal that doesn’t include meat. This curry is a favourite because, although it doesn’t contain any meat, it’s still substantial and flavourful.

Ingredients

1 large butternut, peeled and cut into large chunks
45 ml ground cumin
45

Main course
Spicy
Vegan

Method

Combine the butternut, cumin, coriander, ginger, cinnamon, salt and pepper in a bowl.
Heat the oil over medium heat in a tagine or heavy-bottomed saucepan with a tight-fitting lid.
Sauté the onions until beginning to colour and then stir in the ginger, garlic and chilli paste.
Add the butternut and chickpeas to the tagine or saucepan, and th