Squash and Chickpea Tagine

Chloë of Nibs etc. gives her first impression of our Top Banana Ketchup and serves up an original recipe for a great weekend dinner party with Top Banana as the finishing flourish.

"If I’m 100% honest, I was 100% sceptical. And 100% certain I needed to try it right away. Fortunately for me, I did, and with no less than a platter of freshly baked sweet potato fries. And it 100% works!

There are 2 bananas in each bottle, and yet there’s just enough spice and heat from ginger and chillies to balance sweet and savoury. Making it honestly, one of the most interesting condiments I’ve come across in a long time."

"A tagine to warm the cockles on these freak winter nights" 
Serves 6.
Prep Time: 10 mins. Cook Time: 50 mins.
1 Butternut Squash - skin ON
1 tbsp Olive Oil
1 tsp Salt
1⁄2 tsp Pepper
1 Yellow Onion
1 Garlic Clove
3 tsp Tomato Purée/Paste
1 tbsp Fresh Thyme
1 tbsp Fresh Parsley
1 1/2 tsp Cumin
2 tsp Ras el Hanout
100ml Dry White Wine
1 Can Chickpeas – (drained, reserving liquid for fun chickpea water - ‘aquafaba’ - adventures)
2 tbsp (heaped) Red Lentils
150g Dried Prunes
To Serve:
Top Banana Ketchup
Plain Yoghurt – The Collective: Straight Up, my personal fave
Fresh Coriander
Flat Breads (Nibs etc. has a delicious recipe here)
After rinsing your squash, slice off the top knot, cut in half width wise, then in half length wise, scooping out the seeds [and reserving for later use, see below for example], and cutting out the bottom knot. Then slice each half into thirds lengthwise, then quarters width wise. Ultimately you will end up with 48 large walnut sized pieces.
In a large, deep saucepan, heat the olive oil over medium high heat before adding the squash, salt and pepper, tossing to coat evenly. Sweat for 5 minutes uncovered, and 5 minutes covered.
Meanwhile, dice your onion and mince your garlic. Add to the squash, tossing again to coat, and cooking until translucent.
Next add tomato paste, fresh herbs, [tip: mine were from frozen as I’d frozen them for safe keeping over the holidays – still perfect for cooking], dried spices, stirring for a few minutes until the squash is evenly coated, before adding the wine. Allow to reduce [and no we do not mean drink the rest of the bottle while you wait], before adding the drained [water reserved for use another time, say, aquafaba] chickpeas, red lentils, and 2 chickpea-cans worth of water. Cover and leave to simmer for 20 minutes, stirring and adding your prunes – pitted – half way through [nb. if particularly soft, you can add after the 20 minutes, and if particularly dry, add beforehand].

After 20 minutes, remove the lid, taste, and adjust seasoning if need be. Allow to simmer fairly aggressively for 10 minutes, to evaporate some of the excess water. Switch off and leave to rest while you prepare the flatbreads.

To serve, slather bread with a good heaped teaspoon [or two] of Top Banana Ketchup, dollop on the same in plain yoghurt. Top with a sizeable helping of tagine, sprinkle with fresh coriander, more Top Banana in yoghurt if so desired, then wrap and devour.

With extra toppings, ex. Toasted nuts - almonds, pistachios - and seeds - pumpkin, sunflower - of your choice.
On its own or with rice, quinoa, pearl barley etc.
Can be served at room temperature, or piping hot.
Substituting yoghurt for greek yoghurt or labneh.

Top food-waste tip: keep the squash skin on for extra texture and fibre, you can also save the squash seeds and try something like this great recipe

"Get ready to top, dip, spoon, marinate, drizzle every next meal with copious lashings of food-waste-fighting Top Banana Ketchup."