Description
A tasty chickpea and butternut squash tagine, with warming spices and added sweetness from the apricots. This recipe contains Eat Curious Mince for an added boost in protein and fibre. Serve with rice, couscous or crusty bread. A hearty and comforting meal, this dish is ideal for school menus.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM
Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.
Ingredients
75g Eat Curious Dehydrated Mince
225ml water
300g chickpeas, canned
200g butternut squash, raw
400g chopped tomatoes
100g dried apricots
200g onions, chopped
20g oil
12g cumin, ground
12g coriander, ground
6g cinnamon, ground
6g ginger, ground
400ml water
20g gluten-free vegetable bouillon
Instructions
- Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 50g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 150ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
- Heat oil in large pot and sauté onions for 5 minutes.
- Stir in rehydrated Eat Curious Mince.
- Add all spices, cook for two minutes
- Add butternut squash, chickpeas, tomatoes, apricots, and stock. Simmer for 30 minutes until squash is tender.
- Serve with rice, couscous or crusty bread.
Notes
Impact per serving: 0.23kg CO2e. This recipe uses 72.3% less CO2 than a 100% meat recipe.
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 70kcal
- Sugar: 5g
- Sodium: 125mg
- Fat: 1.5g
- Saturated Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
