Butternut Squash & Chickpea Tagine with Almonds

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) carrot, diced
• 3 (9 g) garlic cloves, minced
• 2 tsp (4 g) cumin
• 1 tsp (2 g) cinnamon
• 28 oz (800 g) butternut squash
• 17 oz (480 g) canned chickpeas
• 14 oz (400 g) canned tomatoes
• 3 cups (720 ml) low-sodium vegetable broth
• 1 1/2 oz (40 g) dried apricots, chopped
• 1 1/2 oz (40 g) almonds
• 14 oz (400 g) plain Greek yogurt, 0%
• 3 tbsp (9 g) fresh cilantro

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Method

1. Soften the diced carrot in the olive oil 5 minutes; add the garlic, cumin and cinnamon 30 seconds, until fragrant.
2. Add the butternut squash in 2 cm cubes, rinsed chickpeas, canned tomatoes, broth and chopped dried apricots; simmer covered 20 minutes, until the squash is tender.
3. Toast the almonds in a dry pan 3 minutes, until golden; chop.
4. Serve with the yogurt, almonds and cilantro. Keeps four days, freezes three months.