vickys quick butternut squash chickpea tagine gf df ef sf nf

Ingredients vickys quick butternut squash chickpea tagine gf df ef sf nf

2 tbsp olive oil
1 onion chopped
2 clove garlic minced
2 tsp ground cumin
1/2 butternut squash cubed
400 grams canned chickpeas rinsed & drained
400 grams can chopped tomatoes
250 ml vegetable stock
1 juice of a whole lemon
1 tbsp golden syrup or maple syrup
salt & pepper

how to make vickys quick butternut squash chickpea tagine gf df ef sf nf

Fry the onion and garlic in the oil until softened, then add the cumin and stir in

Add the squash and chickpeas and cook for 3 minutes

Add the can of tomatoes with its juice, stock, lemon juice and syrup. Bring to the boil and simmer for 25 minutes

Season with salt and pepper and serve with rice, corn couscous or quinoa