Butternut squash tagine

Butternut squash tagine
This fresh take on a veggie classic is bold and vibrant.
Serves 4  / 
Prep 10 mins  / 
Cook 25 mins


2 tbsp Co-op olive oil
1 red onion, diced
3 garlic cloves, crushed
½ tsp paprika
½ tsp ground coriander
½ tsp Chinese
5 spice seasoning
Pinch of chilli flakes
5cm ginger, diced
1 courgette, sliced
400g can chickpeas, drained and rinsed
75g dried apricots
400g can Co-op chopped tomatoes
1 tbsp Co-op tomato purée
1 butternut squash (about 1kg), peeled, deseeded and diced
1 yellow pepper, sliced
600ml vegetable stock, made with 1 gluten-free stock cube
Cooked rice, to serve
Handful parsley leaves


1. Put the olive oil, onion and garlic in a large pot, then season to taste
2. Cook on a medium heat for a couple of minutes
3. Add the spices, ginger, courgette, chickpeas and apricots, then cook for a couple more minutes
4. Stir in the tomatoes, tomato purée, squash, pepper and stock
5. Cook for 20-25 mins until the veg is tender
6. Serve with rice and scatter parsley over to finish