The Happy Pear serve up this delicious tagine.


  • 100 g red (or white onion, diced)
  • 2 cloves of garlic (finely chopped)
  • 50 g butternut squash (peel, de-seeded and chopped into very small cubes)
  • 60 g carrot (grated)
  • ¼ red pepper, approx. 40g, diced
  • ¼ yellow pepper, approx. 40g, diced
  • ½-1 can of chopped tomatoes (start with half, and add more if necessary during cooking, approx. 200-400g)
  • ¼ tin of cooked chickpeas, approx. 70g
  • ½ tsp. ground black pepper
  • 1 tsp. salt
  • 1 tsp ground cumin (depending on taste)
  • pinch of cayenne pepper/chilli powder (optional)
  • small bunch of fresh coriander (optional)
  • 1 tsp olive oil or low calorie spray oil for cooking


  • Heat the oil in a deep saucepan on a medium heat. Sauté the (red) onion and garlic in the oil. When the onion begins to sizzle add the peppers and butternut squash.
  • Add 1 tsp of salt to bring out the juices from the butternut squash. This will help to mix the flavours together. Leave the ingredients to "sweat" on the heat for 5 mins, stirring occasionally.
  • Then add the chopped tomatoes — start with ½ a can, and if the mixture looks too dry add more, up to a full can. The tomatoes will bind the ingredients together and form the base of the sauce.
  • Finally, add the grated carrot. The natural sweetness of this vegetable will balance the acidity of the tomatoes.
  • Again, let the dish simmer on the heat for approx. 10 mins, stirring occasionally to stop the mixture from sticking to the saucepan.
  • At the end of the 10 mins., add your spices and the chickpeas (canned chickpeas are already cooked so simply need heating). Stir thoroughly so that the flavours are mixed.
  • Add the chopped coriander and stir through immediately before serving
  • If you have time, leave the dish to simmer for about 10 mins longer to bring out the richness of the flavours.

More by The Happy Pear:

Find recipes by keyword:

family dinners operation transformation mains light meals and snacks