Chickpea, squash and dried apricot tagine with millet

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Butternut squash180 g
• Millet40 g
• Dried apricots15 g
• Onion50 g
• Canned peeled tomatoes100 g
• Cinnamon1 pinch
• Cumin0.5 teaspoon
• Ground ginger0.5 teaspoon
• Cilantro5 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: sulphites,

In season: September – January

Method

1. Chop the onion, peel and deseed the butternut squash and cut it into roughly 2 cm cubes; chop the dried apricots and rinse and drain the chickpeas.
2. Heat the extra virgin olive oil in a lidded saucepan over medium heat and fry the onion with the cinnamon, cumin and ground ginger for 5 minutes, until soft and fragrant.
3. Add the squash, crushed tinned tomatoes, apricots, a glass of water and salt, cover and simmer over low heat for 20 minutes, until the squash is tender.
4. Meanwhile rinse the millet in a sieve, put it in a small pan with about three times its volume of water and a pinch of salt, bring to the boil, cover and cook over the lowest heat for 15 minutes, until the water is absorbed; fluff it with a fork.
5. Add the chickpeas to the tagine and cook uncovered for 10 more minutes, until the sauce is thick and glossy.
6. Serve the tagine on the millet and finish with torn fresh coriander.