Description

A delicious chickpea and butternut squash tagine with warming spices and sweet apricots. Beef mince is blended with Eat Curious Mince for added fibre and reduced saturated fat. Swapping out a percentage of beef mince for a more sustainable protein also significantly reduces carbon impact! Serve with rice, couscous, or crusty bread for a hearty, comforting meal perfect 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.

Instructions

Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 30g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 90ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince and ensure a seamless blend when cooked with beef mince. Cover and leave to hydrate for a minimum of 30 minutes. 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.
Add beef mince and cook until browned. 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.