CHICKPEA AND BUTTERNUT SQUASH TAGINE

Recipe from THE VEGAN ATHLETE’S COOKBOOK.

If you’re giving Veganuary a go or you just fancy an easy plant-based meal that’s nutritious, warming and can be made ahead, then look no further! I’m all for one-pot cooking  and this vegan tagine made with chickpeas and served with couscous provides an excellent balance of essential amino acids that promote muscle recovery.

Plus, it is a rich source of fibre, B vitamins and beta-carotene, an antioxidant vitamin that protects against cell damage during exercise. Spinach and dried apricots both add plenty of iron, while almonds supply vitamin E.

Serves 4

2 tbsp light olive or rapeseed oil

1 onion, finely chopped

2 garlic cloves, crushed

2cm piece fresh ginger, peeled and finely chopped

1 tsp ras el hanout or harissa paste

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground cinnamon

½ butternut squash (approx. 500g), peeled, deseeded and cut into 1cm chunks

400g can chopped tomatoes

2 x 400g cans chickpeas, drained and rinsed

75g dried ready-to-eat apricots, roughly chopped

Juice of 1 lemon

50g fresh spinach

Salt and freshly ground black pepper, to season

50g flaked almonds, toasted

A small handful fresh coriander, chopped

To serve:

200g couscous, cooked according to packet instructions

Heat the oil in a large pan over a medium heat and cook onion for 3 minutes until translucent. Add the garlic, ginger, ras el hanout (or harissa paste), cumin, coriander and cinnamon, stir well and cook for 1 minute. Add the butternut squash, tomatoes, chickpeas and dried apricots and top up with enough hot water to just cover the vegetables.

Bring to the boil, then turn down the heat and simmer for 20 – 25 minutes until the vegetables are tender. Add the lemon juice and spinach, stirring it in until just wilted. Season with salt and freshly black pepper.

Scatter over the flaked almonds and chopped coriander and serve with cooked couscous.