Fragrant and vegetable packed squash tagine served with cauliflower rice and a creamy tahini dressing. A comforting bowl of goodness the whole family will love.
I’m a big fan of North African cuisine, but maybe you wouldn’t have guessed it from all the Indian curries on my blog!
They are my first love, of course, but the spicy flavours of North African dishes are beautifully complex and fragrant and not to be missed.
So I thought it was about time I posted my squash & chickpea tagine recipe which is just bursting with lovely fresh & fragrant spices, sweet apricots, lots of veggies and then topped with my super green and herby tahini dressing.
It’s super simple to make, that’s the beauty if one pot cooking. My tagine can be made more spicy if you wish by adding more chilli flakes. I really like adding a big squeeze of lemon or lime to make all the flavours sing.
I served my tagine with cauliflower rice, but it’s great on its own, with rice, flatbreads or with a big crunchy slaw.
Fragrant and vegetable packed squash tagine served with cauliflower rice and a creamy tahini dressing. A comforting bowl of goodness the whole family will love.
Prep time: 10 minutes mins
Cook time: 20 minutes mins
4 servings
No ratings yet
Ingredients
- 2 tbsp olive oil
- 2 onions chopped roughly
- 1 tsp cumin seeds
- 1 tsp coriander
- 1/2 teaspoon chili flakes
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 3 cloves garlic sliced
- 2 tbsp tomato purée
- 1 tbsp rose harissa
- 1 small butternut squash peeled and cut into chunks
- 1 red pepper sliced
- 1/2 aubergine sliced
- Handful green beans chopped
- 1 carrots cut into chunks
- 20 organic chopped dried apricots
- 2 pints vegetable stock
- Juice 1/2 lemon juice
- 1 tsp sea salt
- Twist black pepper
- 1 can organic chickpeas drained
For the tahini dressing
- Handful coriander & mint
- 1 tbsp tahini
- 1 garlic clove
- Juice 1 lemon
- Sea salt
- Black pepper
- Water
- Pomegranate seeds optional
- Cauliflower rice
Instructions
Add the olive oil to a large frying pan and heat to low/medium, then add the chopped onion.
Fry your onion for approx 10 minutes until soft and browning
Add in the garlic and spices and stir for a few minutes until fragrant.
Add the tomato purée, veg stock, apricots, and the chopped veg. Simmer for approx 20 minutes or until the squash is tender.
Finally, add the chickpeas, lemon juice, salt and pepper to season.
Top with the pomegranate seeds and drizzle with tahini dressing and coriander.
To make the tahini dressing
Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste. Add more water to get the deserved consistency.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
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Discuss this Recipe with Niki
4 Responses
Hi Niki
Fabulous tagine recipe, lovely deep flavours.
We made it with home grown uchiki kuri squash and served it with jewelled couscous and white bean humous.
We haven’t yet decided on our Christmas Day meal but will enjoy searching your website for inspiration.
Many thanks.
Reply
Amazing to hear that Richard!
Niki xReply
This tagine sounds so comforting and delicious, Niki! I love the tahini dressing. Squash + tahini is my favorite combo!
Reply
Mine too!
Thanks so much Nisha xxReply
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