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Squash Tagine with Cauliflower Rice and Herby Tahini Dressing

Tip: Substitute the black beans for chickpeas or kidney beans if desired.


  • 2 tbsp olive oil
  • 2 onions, chopped roughly
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili flakes
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 3 cloves garlic, sliced
  • 2 tbsp tomato purée
  • 1 small butternut squash, peeled and cut into chunks
  • 1 red pepper, sliced
  • 2 carrots, cut into chunks
  • 1/2 cup organic chopped dried apricots
  • 1+1/2 pint vegetable stock
  • Juice of 1/2 a lemon
  • 1 tsp sea salt
  • Twist of black pepper
  • 1 tin organic chickpeas
  • Pomegranate seeds (optional)
  • (Pre-made) cauliflower rice

  • Tahini Dressing

    • Handful of coriander & mint
    • 1 tbsp tahini
    • 1 garlic clove
    • Juice of 1 lemon
    • Sea salt
    • Black pepper
    • Water


Add olive oil to a large frying pan and heat to low/medium heat. Add the chopped onion and fry for 10 minutes until soft and browning

Add in garlic and spices, stir for a few minutes until fragrant.

In the same pan, heat the oil on a low heat. Add the mustard seeds, onion and garlic, and fry until they begin to pop.

Add tomato purée, veg stock, apricots and chopped veg. Simmer for approx 20 minutes or until the squash is tender.

Add chickpeas, lemon juice and salt and pepper to season. Drizzle with tahini dressing and coriander & mint.

Recipe by Rebel Recipes