Butternut squash, chickpea and carrot tagine

Butternut squash, chickpea and carrot tagine

Excellant for vegetarian but not only... very tasty and it smells fantastic!




















"Butternut squash, chickpea and carrot tagine "

- - 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic
- 1 small butternut, cubed
- 1 big carrot, quoter
- 2 tsp fresh ginger, grated
- 1 tsp cumin, cinnamon and curry
- 1 can 400g chopped tomatoes
- 8 dried apricots, chopped
- 1 can 400g chickpeas
- 1 cube vegetable stock in 400ml water
- fresh coriander

White rice or couscous to serve.

Heat the oil in the heavy casserole. Add the onion, garlic after a while and butternut squash with carrots. Cook for about 4 min, lower the heat and add spices and ginger. Cook for 1 -2 min, add tomatoes, apricots and pour water with vegetable stock. Stir well and cover. Keep on a low heat for a half an hour.
Seve with coriander on a top with couscous or a white rice.