Roasted Butternut Squash, Chickpea & Apricot Tagine

Happy Sunday everyone! It really feels like we’re in the middle of Autumn now; I can’t wait to eat warming one-pot dinners again with all the veggies and spices! Sorry summer, but I prefer autumnal food so much more! Hello pumpkins, squash, parsnips, sweet potatoes, soups, curries, stews as well as all the delicious seasonal fruits like pears, plums, apples and figs. Mmmmmmm….. That’s why I’m sharing this recipe today. It was actually already in the dinners recipe section when the blog launched back in May, but as I made something very similar this week (and because I love it!) I thought I’d repost it on the blog! It’s so warming and hearty on these dark October nights! Hope you enjoy!

The combination of flavours and textures in this tagine works so well. Roasted butternut squash and pepper, slightly crunchy carrots, tender chickpeas and sweet apricots in a dreamy ginger and turmeric tomato rich sauce, with hints of cumin and chilli. Ahhhhh… Ginger and turmeric are my two favourite spices and together they produce such depth of flavour in this hearty, nourishing tagine. Roasting the veg first means they take on all the flavours of the spices. This might take a bit longer than my other dinner recipes, but the result is so worth it. Defo one for the weekend to share with the whole family! It’s so simple, delicious and packed with goodness. Its very cheap too as it uses basic store cupboard ingredients and will easily serve 4. Feel free to swap any of the veggies for what you have in the fridge or bulk it up with more veg, chickpeas or beans. Whatever floats your boat! I love serving it with a sprinkling of crunchy cashews, chilli flakes, coriander leaves and brown rice.

I do love warming veggie-packed stews!

Packed full of veggies, colour, flavour and texture

Vegan, Dairy-free, Gluten-free, Wheat-Free

Look at those colours and textures!


Serves 4

1 small Butternut squash
1 Medium Carrot
1 Pepper
2 tbsp Olive oil (or coconut oil), plus extra for frying
1 x 400g tin Chickpeas, drained and rinsed
1 x 400g tin Chopped Tomatoes
1 Red Onion
2 Garlic Cloves
1/2 thumb sized piece of fresh ginger
80g Dried Apricots, chopped into halves
2 tsp ground ginger
2 ½ tsp Turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
Few pinches of cayenne pepper
Salt and black pepper
1 tbsp Tomato Puree
150ml Passata
Cashews, to serve


  1. Preheat the oven to 200 C fan.
  2. Peal and chop the butternut squash and carrot into bite-sized chunks. Deseed and chop the pepper into chunks.
  3. Put the squash, carrot and pepper onto a large baking tray, drizzle over the oil and sprinkle over the ground ginger and 1 ½ teaspoons of the turmeric with some salt and black pepper.
  4. Mix everything together until the veg is covered with the spice.
  5. Roast in the oven for 30 minutes, adding the chickpeas for the last 10 minutes.
  6. Roughly chop the onion, finely chop the garlic and finely grate the fresh ginger. Fry in a large saucepan (preferably oven proof) with the apricots, spices (remaining turmeric, cumin, coriander and cayenne pepper) and some olive oil.
  7. Cook for about 5 minutes on a medium heat until the onions have softened.
  8. Stir in the tomato puree and continue to cook for a few more minutes.
  9. Season with salt and pepper, then tip in the chopped tomatoes with a good splash of water. Finally add the passata. (when the roasted veg and chickpeas are done, turn the oven down to 180 C fan)
  10. Gently heat through before tipping the roasted veg and chickpeas into the pan. Mix everything together and transfer to a large ovenproof dish.
  11. Cook for 15 minutes at 180 C to let all the flavours develop and taste lush.
  12. Once ready, sprinkle with cashew nuts and serve. I love it with brown rice and flatbreads!
Warming, hearty, nourishing veggie goodness
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One for the whole family to enjoy


  • Serve it with any other veggies or brown rice, quinoa or couscous. Flatbreads are also great for mopping up the sauce! I love maize couscous which is gluten-free and available from bigger supermarkets. Cauliflower rice is yummy too if you’re looking for something a bit lighter.
  • You can use any veg you have in the fridge. I made this once when I didn’t have any onion or peppers, and used cauliflower and lentils instead and it was still lush!
  • Don’t worry if you don’t eat it all on one night, it’s so nice the next day! Keep in an airtight container in the fridge or it can be frozen so you’ve always got a yummy meal to hand.
  • This makes a great lunch the next day. Lovely with toast, fresh rocket, sliced avo and a dollop of coconut yogurt.

Making this veggie tagine? Make sure you tag me on InstagramFacebook and Twitter so I can see all of your wonderful recreations! Tag me using the hashtag #elliesrecipes too! You can also like and comment below. Muchas Gracias!! 😊 Another recipe coming next Sunday. Have a fantastic week!



Satay Sweet Potato & Chickpea Curry

Hi everyone, Happy Saturday! Even though it’s May, it still doesn’t seem to be getting any warmer and this morning it was freeeezing! As a special celebratory blog launch recipe, I’d thought I’d share one of my favourite warming curries with you as it’s perfect for any time of year. We certainly don’t have to eat salads all spring and summer (as much as I love salad)!

My obsession with peanut butter doesn’t stop at sweet things. Ohh no. I put it in my curries as well! Why not? No seriously, it tastes unreal in a tomtoey spicy sauce with roasted sweet potato, chickpeas, onion, garlic, smoked paprika and cayenne pepper. I never really used to like chilli but in the last year I’ve grown to like it a lot more. I’m not a fan of ferocious chilli heat so a quarter of a teaspoon of cayenne pepper is perfect for me, but if you prefer it hotter then please add more! Just don’t go too mad because cayenne pepper is on the strong side! I think the combo of smoked paprika, cumin, smokey cayenne and chilli flakes with the peanut butter and tomato work so well together! This recipe is entirely vegan, dairy-free and gluten-free but don’t feel as though you have to follow it to the letter. Swap or add different veggies or use almond butter if you don’t like peanuts! Cashew butter would work too! Even if you’re a meat eater having this on a meat-free Monday it’s a great place to start! You’ll need your basic store cupboard essentials: peanut butter, sweet potatoes, chopped tomatoes, chickpeas, onion, garlic, herbs and spices. It’s so great when you already have all the ingredients for a recipe! I’d say this probably takes just over half an hour to make from start to finish which is yet another bonus! As you’ll see from the photos, it’s quite a thick curry, but the sauce sticks to the veggies like a dream. I’ve been having this for lunch the last few days just in a tupperware container heated up in the microwave. Yep, that’s how most of my delicious lunches come! And I can tell you doesn’t look like the photos below! Haha! Let me know what you think if you try it!

Peanut butter in a curry tastes unreal and gives such a creamy consistency

Roasted sweet potato and peanut butter. Two of my favourite things.

what a beaut


Serves 3

In the roasting tray
3 small Sweet Potatoes
1 Red pepper
1 x 400g tin Chickpeas, drained and rinsed
1 tsp smoked paprika
¼ tsp chilli flakes
2 sprigs fresh rosemary/2 tsp dried rosemary
Salt and black pepper
2 tbsp olive oil

1 small Onion
2 garlic cloves
1 tsp smoked paprika
½ tsp cumin seeds
¼ – ½ tsp cayenne pepper
Pinch of chilli flakes
1 tbsp Tomato puree
2 ½ tbsp Peanut butter
1 x 400g tin Chopped Tomatoes
60ml Dairy-free milk
Few handfuls of spinach
Squeeze of lemon/lime juice
Toasted peanuts, optional
Coconut yogurt, optional

Paprika, cumin, cayenne and chilli flakes


  1. Preheat the oven to 190 C fan.
  2. Peel and chop the sweet potatoes into bite-sized chunks. Deseed and chop the pepper into chunks. Add to a large roasting tray with the chickpeas, paprika, chilli flakes, rosemary and season with salt and black pepper. Drizzle over the olive oil.
  3. Give everything a good mix and roast in the oven for 30 minutes, stirring halfway through.
  1. While that’s in the oven you can make the sauce. Dice the onion and finely chop the garlic.
  2. In a large saucepan heat some olive oil and add the onion and cumin to start with. Fry for a few minutes before adding the garlic, smoked paprika, cayenne pepper and chilli flakes. Add extra chilli flakes if you like it spicy.
  3. Fry for a few more minutes to cook the spices off then reduce the heat to low.
  4. The tomato puree and peanut butter can now go in with the onion and spices. Stir everything together so the peanut butter creates a slightly creamy consistency.
  5. On a medium-high heat whack in the tin of chopped toms, followed by the milk. When your mix of roasted potatoes, chickpeas and pepper are ready, add them to the pan too.
  6. Stir it all together until thoroughly combined. It should start to thicken slightly. Squeeze over some lemon/lime juice.
  7. For the final few minutes, stir in the spinach until wilted and then it’s done!
  8. If you have some peanuts to hand, toast them in a dry pan and sprinkle over your delicious curry!
  9. Enjoy!
Comfort food for any time of year

I love sprinkling over toasted peanuts and fresh coriander with a dollop of cooling coconut yogurt and some brown rice. Mmmmm. Gimme!!


  • Lush served with brown rice or quinoa.
  • Don’t worry if you don’t eat it all on one night, it’s so nice the next day! Keep in an airtight container in the fridge or it can be frozen so you’ve always got a yummy meal to hand!
  • Great for lunch the next day. Serve with toast, fresh rocket, sliced avo and a dollop of coconut yogurt!
  • You can swap the peanut butter for almond or cashew butter!
  • Double it up to feed everyone!
plant-based satay curry heaven

Making this super yummy curry? Make sure you tag me on InstagramFacebook or Twitter so I can see it too! Tag me using #elliesrecipes on insta! You can also like and comment below! Much appreciated!