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Chickpea, Butternut Squash & Apricot Tagine

Chickpea, Butternut Squash & Apricot Tagine

Rating
4.5rating out of 5

(4581 reviews from our customers)

Prep Time

30 min

Cuisine

Moroccan

This plant-based tagine is filled with wholesome chickpeas and butternut squash. You'll also mix in sweet dried apricots to perfectly balance the punchy harissa and baharat sauce.

Prep Time

30 min

Cuisine

Moroccan

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
garlic-clove
1 garlic clove
turmeric
1 tsp ground turmeric
Baharat-(7-spice)
1 tbsp baharat
coriander and mint mix
10g coriander & mint mix
flaked almonds
1 bag of flaked almonds (15g) †
Diced Apricots2
1 bag of diced apricots (30g) †
Tomato-paste
1 tomato paste sachet (16g)
Couscous
120g couscous †
Chickpeas
1 can of chickpeas (400g)
Harissa-paste
1 harissa paste sachet (20g)
veg stock powder
1 vegetable stock mix sachet (11g)
butternut squash cubes
160g butternut squash cubes
You Will Need
Olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 1 tsp ground turmeric
  • 1 tbsp baharat
  • 10g coriander & mint mix
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
  • 1 bag of diced apricots (30g)<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 120g couscous<span class="strong">†</span>
  • 1 can of chickpeas (400g)
  • 1 harissa paste sachet (20g)
  • vegetable stock mix sachet (11g)
  • 160g butternut squash cubes
Typical Values per 100g per serving
Energy 637 kJ
151 kcal
2286 kJ
542 kcal
Fat
of which saturates
2.8 g
0.3 g
9.9 g
1 g
Carbohydrate
of which sugars
23.6 g
5.7 g
84.8 g
20.3 g
Fibre 4.3 g 15.4 g
Protein 5.9 g 21.3 g
Salt 0.52 g 1.86 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
1 tsp ground turmeric
turmeric(100%)
1 tbsp baharat
pepper, cumin, coriander, clove, cardamom, paprika, cinnamon, nutmeg
10g coriander & mint mix
coriander & mint mix
1 bag of flaked almonds (15g)
almond (nut) 100%. May contain peanut, sesame & other nuts
1 bag of diced apricots (30g)
apricots (95%), rice flour, preservative: sulphur dioxide (sulphites)
1 tomato paste sachet (16g)
tomatoes
120g couscous
durum wheat (gluten) semolina (100%)
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
1 harissa paste sachet (20g)
Water, tomato paste, red pepper puree (10%), sugar, rapeseed oil, garlic puree, ground cayenne pepper, dried red chilli flakes, salt, white wine vinegar, acidity regulator (citric acid), lime juice concentrate, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser (xanthan gum), preservative (potassium sorbate)
vegetable stock mix sachet (11g)
dried glucose syrup, salt, yeast extracts, chicory extract, sugar, onion powder, carrot juice powder, tomato powder, rapeseed oil, natural flavouring, herb (lovage)
160g butternut squash cubes
butternut squash
Allergens
  • Allergens highlighted by † (nut, sulphites, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chickpea, Butternut Squash & Apricot Tagine

Boil a kettle

Peel and finely slice the brown onion[s]

Peel and finely chop the garlic

Peel the butternut squash and cut in half using a sharp knife

Scoop out the seeds with a spoon and discard, and chop into bite-sized cubes

2 Chickpea, Butternut Squash & Apricot Tagine

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 6-8 min or until caramelised

3 Chickpea, Butternut Squash & Apricot Tagine

Dissolve the tomato paste, harissa paste (can't handle the heat? Go easy!), 1/2 [1] Knorr vegetable stock cube (you'll use the rest later!) in 350ml [650ml] boiled water – this is your harissa stock

Drain and rinse the chickpeas

Once the onion has caramelised, add the chopped garlicbaharat and butternut squash cubes and cook for 2-3 min or until fragrant

4 Chickpea, Butternut Squash & Apricot Tagine

Re-boil a kettle

Once fragrant, add the harissa stockchickpeas and diced apricots and cook, covered, for 10-15 min or until the sauce has thickened and the squash is tender – this is your chickpea, butternut squash & apricot tagine

Season with a pinch of salt

Tip: Add a splash of water if it's looking a little dry!

5 Chickpea, Butternut Squash & Apricot Tagine

Dissolve the remaining Knorr vegetable stock cube in 200ml [400ml] boiled water

Add the couscous to a heatproof bowl with the ground turmeric and vegetable stock, cover and set aside

6 Chickpea, Butternut Squash & Apricot Tagine

Meanwhile, heat a separate large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the flaked almonds and cook for 1-2 min or until browned all over

Tip: Watch them like a hawk to stop them from burning!

7 Chickpea, Butternut Squash & Apricot Tagine

Chop the mint leaves finely (save some for garnish)

Chop the coriander finely, including the stalks

Once the couscous is done, add the chopped coriander and mint and a drizzle of olive oil, then fluff with a fork

8

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Serve the chickpea, butternut squash & apricot tagine over the couscous and garnish with the flaked almonds and reserved mint leaves

Enjoy!

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