Dinner

Roasted Butternut Squash, Chickpea & Apricot Tagine

Happy Sunday everyone! It really feels like we’re in the middle of Autumn now; I can’t wait to eat warming one-pot dinners again with all the veggies and spices! Sorry summer, but I prefer autumnal food so much more! Hello pumpkins, squash, parsnips, sweet potatoes, soups, curries, stews as well as all the delicious seasonal fruits like pears, plums, apples and figs. Mmmmmmm….. That’s why I’m sharing this recipe today. It was actually already in the dinners recipe section when the blog launched back in May, but as I made something very similar this week (and because I love it!) I thought I’d repost it on the blog! It’s so warming and hearty on these dark October nights! Hope you enjoy!

The combination of flavours and textures in this tagine works so well. Roasted butternut squash and pepper, slightly crunchy carrots, tender chickpeas and sweet apricots in a dreamy ginger and turmeric tomato rich sauce, with hints of cumin and chilli. Ahhhhh… Ginger and turmeric are my two favourite spices and together they produce such depth of flavour in this hearty, nourishing tagine. Roasting the veg first means they take on all the flavours of the spices. This might take a bit longer than my other dinner recipes, but the result is so worth it. Defo one for the weekend to share with the whole family! It’s so simple, delicious and packed with goodness. Its very cheap too as it uses basic store cupboard ingredients and will easily serve 4. Feel free to swap any of the veggies for what you have in the fridge or bulk it up with more veg, chickpeas or beans. Whatever floats your boat! I love serving it with a sprinkling of crunchy cashews, chilli flakes, coriander leaves and brown rice.

I do love warming veggie-packed stews!

Packed full of veggies, colour, flavour and texture

Vegan, Dairy-free, Gluten-free, Wheat-Free

Look at those colours and textures!

Ingredients

Serves 4

1 small Butternut squash
1 Medium Carrot
1 Pepper
2 tbsp Olive oil (or coconut oil), plus extra for frying
1 x 400g tin Chickpeas, drained and rinsed
1 x 400g tin Chopped Tomatoes
1 Red Onion
2 Garlic Cloves
1/2 thumb sized piece of fresh ginger
80g Dried Apricots, chopped into halves
2 tsp ground ginger
2 ½ tsp Turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
Few pinches of cayenne pepper
Salt and black pepper
1 tbsp Tomato Puree
150ml Passata
Cashews, to serve

Method

  1. Preheat the oven to 200 C fan.
  2. Peal and chop the butternut squash and carrot into bite-sized chunks. Deseed and chop the pepper into chunks.
  3. Put the squash, carrot and pepper onto a large baking tray, drizzle over the oil and sprinkle over the ground ginger and 1 ½ teaspoons of the turmeric with some salt and black pepper.
  4. Mix everything together until the veg is covered with the spice.
  5. Roast in the oven for 30 minutes, adding the chickpeas for the last 10 minutes.
  6. Roughly chop the onion, finely chop the garlic and finely grate the fresh ginger. Fry in a large saucepan (preferably oven proof) with the apricots, spices (remaining turmeric, cumin, coriander and cayenne pepper) and some olive oil.
  7. Cook for about 5 minutes on a medium heat until the onions have softened.
  8. Stir in the tomato puree and continue to cook for a few more minutes.
  9. Season with salt and pepper, then tip in the chopped tomatoes with a good splash of water. Finally add the passata. (when the roasted veg and chickpeas are done, turn the oven down to 180 C fan)
  10. Gently heat through before tipping the roasted veg and chickpeas into the pan. Mix everything together and transfer to a large ovenproof dish.
  11. Cook for 15 minutes at 180 C to let all the flavours develop and taste lush.
  12. Once ready, sprinkle with cashew nuts and serve. I love it with brown rice and flatbreads!
Warming, hearty, nourishing veggie goodness
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One for the whole family to enjoy

TIPS

  • Serve it with any other veggies or brown rice, quinoa or couscous. Flatbreads are also great for mopping up the sauce! I love maize couscous which is gluten-free and available from bigger supermarkets. Cauliflower rice is yummy too if you’re looking for something a bit lighter.
  • You can use any veg you have in the fridge. I made this once when I didn’t have any onion or peppers, and used cauliflower and lentils instead and it was still lush!
  • Don’t worry if you don’t eat it all on one night, it’s so nice the next day! Keep in an airtight container in the fridge or it can be frozen so you’ve always got a yummy meal to hand.
  • This makes a great lunch the next day. Lovely with toast, fresh rocket, sliced avo and a dollop of coconut yogurt.

Making this veggie tagine? Make sure you tag me on InstagramFacebook and Twitter so I can see all of your wonderful recreations! Tag me using the hashtag #elliesrecipes too! You can also like and comment below. Muchas Gracias!! 😊 Another recipe coming next Sunday. Have a fantastic week!

Ellie
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Dips, Lunch, Sides

Moroccan-Spiced Houmous

Happy Sunday! Hope you’ve had a great week! I’m back with another really simple houmous recipe today but before I get on with it, just a quick update on the online shop I’m currently setting up; it will go live on Friday 23rd August with 6 different products, all vegan and gluten-free, homemade to order and sent to any UK address! You can find it buy clicking onto the order online tab in the menu bar above!

Now for this yummy houmous! Or hummus? I never know which way to spell it!

This makes a lovely change from your usual blended chickpeas, tahini, lemon and garlic. It still has all the main houmous ingredients but with loads of lovely spices! I’m talking cumin, coriander, turmeric, ginger and chilli. Mmmmmmm…

It definitely tastes as good as it looks!

I did go to extra lengths to make it extra yummy, like frying the onion in cumin seeds and roasting the garlic, but this isn’t essential if you’re short on time.

I did think about testing some gluten-free crackers to go with them but they would take a few trials to get right! Defo a recipe for another day!

Again, this is really simple to make, just chuck it all in and blend. But I have still included the extra steps because it really makes a difference to the overall flavour!

You might look at the ingredients and think it’s a lot of ingredients for houmous. Well yes, but it’s all spices and that’s all flavour! Then you might look again and think sultanas? In houmous??! YES! That’s where you’re going wrong peeps! No, the sultanas are just there to add a sweet note to complement the spices. It’s like putting dried fruit into curries. You get a lil nugget of sweetness!

Ingredients

Serves 3-5

1 x 400g tin Chickpeas, drained and rinsed
1 Onion
3 Garlic cloves, peeled
3 tbsp Tahini
3 tbsp Olive oil
Juice of 1 lemon
1 tsp tamari
½ tsp chilli flakes
½ tsp cumin seeds
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground ginger
¾ tsp mixed spice
25g sultanas
Few big pinches of salt and pepper

Just chuck it all in and blend

Method

  1. Preheat the oven to 180 C fan.
  2. Place the garlic cloves in a tray and roast for 12 minutes.
  3. Roughly chop the onion and fry on a medium heat with the cumin seeds, chilli fakes and a splash of olive oil.
  4. While the onion and garlic are cooking, add the rest of the ingredients to a food processor: the chickpeas, tahini, olive oil, lemon juice, tamari, sultanas, all the spices and lots of salt and pepper.
  5. When the onion has softened, remove from heat and set aside to cool for a few minutes.
  6. When cooled slightly add the onion and garlic. Blend everything together until smooth and smelling lush!
  7. Serve and eat straight away or store in an airtight container in the fridge. I like to dip in cucumber, pepper and carrot batons! See tip below for more ways to enjoy it!
All blended and ready to serve

This houmous is free from dairy and gluten!

Homegrown veg + homemade houmous = #winningatlife

It’s so amazing when you dip your homegrown veg into your homemade houmous. This year we’ve grown chantenay carrots as well as cucumber and they are just so crunchy and juicy!

TIPS

  • Serve with crudités, crackers, rice cakes, breadsticks, warm pitta bread, on toast or with some falafel!
  • They would go really well with my Mediterranean Falafels! Or why not dip in some homemade tortilla chips!
  • Perfect for snacking on with crudités.

Houmous fan? Check out my roasted aubergine houmous!

If you’re making this recipe, I’d love it if you tagged me on InstagramFacebook and Twitter  and use the hashtag #elliesrecipes. Let me know what you thought in the comments below and share this recipe with your houmous-loving friends! I’ll see you next Sunday with another recipe!

Ellie
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