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

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

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

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Butternut and Chickpea Tagine with Couscous

Ingredients

Method

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