THE TANGY TAGINE

Balance your Moroccan Spiced sausages with a deliciously simple butternut squash and chickpea tagine.

Preparation

45 MIN

Cook Time

60 MIN

Serves

4-6

Difficulty

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

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