Pasta with salmon & peas. This is a premium piece of content available to subscribed users.
Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3
Butternut squash & chickpea tagine
Serves 2 adults + 2 children
Easy
Prep:
Cook:
Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable
Skip to ingredients
- 1 tbsp oil
- 1 red onionfinely chopped
- 2 garlic clovescrushed
- 1 tsp grated ginger
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- ¼ tsp mild chilli powder
- 500g bag frozen butternut squashchunks
- 2 carrotscut into small dice
- 1 courgettecut into small dice
- 2 x 400g cans chopped tomatoes
- 1 x 400g can chickpeasdrained
- cooked couscousor rice, to serve
Nutrition: Per serving (4 average portions)
- kcal232
- fat5glow
- saturates1g
- carbs32g
- sugars17g
- fibre10g
- protein9g
- salt0.1g
Method
step 1
Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.
