Ingredients
1 large onion diced
2 tsp finely chopped red chili
2 tsp crushed garlic
2 tsp ground cumin
1+1/2 tsp ground coriander
1 tsp ground paprika
2 cups of vegetables stock
400g chopped tomatoes (1 tin)
2 cups butternut squash cubed
2 small courgettes halved and sliced
1 tin cooked chickpeas
¼ cup sultanas
Instructions
- On a high heat sauté the onion and garlic in some coconut oil for 5-7 minutes.
- Add in the chili and spices and cook for another minute.
- Season with salt and pepper.
- To the pot add the butternut squash, tomatoes and half the stock.
- Allow the squash to gently boil for 25-35 minutes or until tender adding the stock as required.
- Once the squash is quite tender add in the courgettes, chickpeas and sultanas.
- Allow everything to boil gently for 10 minutes by which time the courgettes should be tender.
- Remove from the heat and serve over some quinoa along with a generous sprinkling of chopped coriander and flaked almonds.
http://thegoodfoodgoddess.com/butternut-squash-courgette-sultana-chickpea-tagine-vegan-gluten-free/
