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Organic Squash and Chickpea Tagine

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

23.4g

Energy (kJ)

2442kJ

Energy (kcal)

583kcal

Carbohydrate incl. fibre (g)

106.5g

Carbohydrate excl. fibre (g)

91.0g

Sugar (g)

27.0g

Fibre (g)

16.2g

Fat (g)

11.2g

Saturated fat (g)

1.5g

Unsaturated fat (g)

8.5g

Monounsaturated fat (g)

5.7g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

944mg

Salt (g)

2.36g

Vitamin A (IU)

9534IU

Vitamin C (mg)

23.7mg

Calcium (mg)

122mg

Iron (mg)

5.29mg

Potassium (mg)

1657mg

Total

93.6g

9767kJ

2334kcal

425.8g

364.0g

107.9g

64.8g

44.7g

5.9g

34.1g

22.7g

10.2g

0.0g

0mg

3776mg

9.42g

38137IU

94.8mg

487mg

21.18mg

6628mg

  • 2 tablespoon olive oil
  • 1 onion chopped roughly
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander
  • 1 teaspoon chilli flakes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 4 cloves garlic sliced
  • 2 plumb tomatoes chopped roughly
  • 1 tablespoon tomato puree
  • 1/2 squash or pumpkin peeled and cut into small chunks
  • 2 cups mushrooms sliced
  • 3 carrots sliced
  • 1/2 cup chopped organic dried apricot
  • 300 ml Knorr Organic Liquid Vegetable Stock
  • 250 ml water
  • 1/2 lemon juice
  • 1 teaspoon salt and pepper
  • 1 can organic chickpeas
  • 300 grams cooked wild rice
  • 1 Add the olive oil to a large frying pan and heat to low/medium and add the chopped onion.
  • 2 Fry onion for approximately 10 minutes until soft and browning.
  • 3 Add in the garlic and spices and stir for a few minutes until fragrant.
  • 4 Add the Knorr Organic Vegetable Liquid Stock, tomato purée, tomatoes, apricots and the chopped veg.
  • 5 Simmer for approximately 25 minutes or until the squash is tender.
  • 6 Finally add the chickpeas, lemon juice salt and pepper to season.