Butternut squash and mixed bean tagine
This warm and hearty dish is a tasty treat your gut will thank you for. Filled with healthy vegetables, and with a heap of customisable protein options, this tagine will quickly become one of your staple dinners.
This recipe was created for our Good Gut Great Health event, in partnership with Dunnes Stores.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots, peeled and cut in large dice
- 2 sticks of celery, chopped
- 2 potatoes, cut in large dice
- 2 cloves garlic, chopped
- 400g tin of mixed beans (drained, rinsed)
- 800g diced butternut squash
- 400g tin chopped tomatoes
- 600ml of vegetable stock made with gluten free stock cube or bouillon
- ½ teaspoon of chopped fresh marjoram
- 1 red chilli finely chopped
- 1 teaspoon of cumin powder
- ½ teaspoon sea salt, freshly ground black pepper
- 1 small bunch of baby spinach leaves, shredded
- 2 tablespoons of chopped fresh flat parsley
Method
- Heat olive oil in large saucepan, add carrots, celery, potatoes, pumpkin, chilli, onion, rosemary and garlic, cumin and cook for 5 minutes. Add the tinned tomatoes, cook for a further 5 mins.
- Add the beans and cover with water or stock, simmer until vegetables are soft and cooked (10/15 mins).
- Add the shredded spinach and cook 2 to 3 minutes. Stir in flat parsley and marjoram and season with pepper and salt to taste.
- Delicious with the addition of cooked chicken or chorizo
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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