THE TANGY TAGINE
Balance your Moroccan Spiced sausages with a deliciously simple butternut squash and chickpea tagine.
45 MIN
60 MIN
4-6
Easy
HOW TO COOK IT
Sizzle the sausages
Tickle the tagine
Pre-heat the oven to 180ºC. Place a teaspoon of olive oil and the cubed butternut squash into a hot saucepan, sauté until a light golden colour. Remove from the pan and set aside. Add another teaspoon of olive oil, garlic, onion, coriander, ras el hanout, chilli flakes and cumin to the saucepan and gently brown for 2-3 minutes. Next add the tomatoes and stock, bring to the boil and then simmer for 20 minutes, stirring occasionally. Taste and season as required. Place the sliced sausage, chickpeas, butternut squash and the sauce into a baking come serving dish and bake in the oven for 20 minutes. Garnish with lemon thyme, chopped parsley & serve.
SERVE
With couscous, flat bread and a large glass of Sauvignon Blanc.
NUTRITION
per 513g serving
Calories
538
Carbs
41g
Sugar
16g
Fat
26g
Salt
2.4g
Protein
40g
INGREDIENTS
- 12 Moroccan Spiced Sausages
- 1 teaspoon olive oil x 2
- 1 butternut squash, chopped into 3cm cubes
- 2 cloves garlic, chopped
- 1 large onion, diced
- ½ teaspoon coriander powder
- 1 teaspoon ras el hanout
- ¼ teaspoon chilli flakes
- 1 teaspoon cumin
- 1 can chopped tomatoes
- 300ml vegetable stock
- 1 can cooked chickpeas
- 10-15 sprigs of fresh lemon thyme (or normal thyme if unavailable), roughly chopped
- Salt and pepper to taste
- Cous cous
- Chopped parsley
