Butternut Squash & Chickpea Tagine Recipe

Introduction

This butternut squash and chickpea tagine is a fragrant, hearty dish full of warm spices and tender vegetables. It’s perfect for a comforting meal that’s both nutritious and easy to prepare. Serve it over couscous or rice for a satisfying dinner.

Ingredients

• 1 tbsp oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp grated ginger
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• ¼ tsp mild chilli powder
• 500g bag frozen butternut squash chunks
• 2 carrots, cut into small dice
• 1 courgette, cut into small dice
• 2 x 400g cans chopped tomatoes
• 1 x 400g can chickpeas, drained
• cooked couscous or rice, to serve

Instructions

1. Step 1: Heat the oil in a heavy-based pan over medium heat. Slowly cook the chopped onions for around 10 minutes until they start to caramelise.
2. Step 2: Stir in the crushed garlic, grated ginger, ground cumin, ground coriander, cinnamon, and mild chilli powder. Cook for a further 2 minutes to release the spices’ aromas.
3. Step 3: Add the frozen butternut squash chunks, diced carrots, diced courgette, and canned chopped tomatoes to the pan. Bring the mixture to a simmer.
4. Step 4: Cover the pan with a lid and simmer gently for about 15 minutes, or until all the vegetables are tender.
5. Step 5: Stir in the drained chickpeas and heat through for a few minutes.
6. Step 6: Serve the tagine hot with cooked couscous or rice.

Tips & Variations

• For extra depth, add a handful of dried apricots or raisins when adding the tomatoes for a subtle sweetness.
• Use fresh butternut squash instead of frozen by peeling and chopping it into cubes.
• If you prefer more heat, increase the chilli powder or add a pinch of cayenne pepper.
• Try garnishing with fresh cilantro and a squeeze of lemon juice to brighten the flavors.

Storage

Store leftover tagine in an airtight container in the fridge for up to 3 days. Reheat thoroughly on the stove or in the microwave before serving. This dish also freezes well; thaw overnight in the fridge and reheat gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes, fresh butternut squash works perfectly. Peel and cut it into similar-sized chunks, then proceed as with the frozen version.

Is this dish suitable for vegans?

Absolutely. This tagine contains no animal products and is naturally vegan-friendly.

Butternut Squash & Chickpea Tagine Recipe

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★★★★★

4.9 from 563 reviews

• Author: Luna
• Total Time: 42 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This hearty and flavorful Butternut Squash & Chickpea Tagine is a comforting vegetarian dish inspired by North African cuisine. Featuring a blend of aromatic spices like cinnamon, cumin, coriander, and mild chili powder, it’s slow-simmered with tender butternut squash, carrots, courgette, and chickpeas in a rich tomato base. Perfect served over fluffy couscous or rice, this tagine is a wholesome, nutritious meal brimming with warmth and depth of flavor.

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Ingredients

Scale 1x2x3x

Spices and Aromatics

• 1 tbsp oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp grated ginger
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• ¼ tsp mild chilli powder

Vegetables and Legumes

• 500g bag frozen butternut squash chunks
• 2 carrots, cut into small dice
• 1 courgette, cut into small dice
• 2 x 400g cans chopped tomatoes
• 1 x 400g can chickpeas, drained

To Serve

• Cooked couscous or rice

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Instructions

1. Heat the oil and caramelize onions: Heat the oil in a heavy-based pan over medium heat. Add the finely chopped red onion and cook slowly for around 10 minutes, stirring occasionally, until the onions soften and start to caramelize, releasing their sweetness.
2. Add garlic, ginger, and spices: Stir in the crushed garlic cloves, grated ginger, ground cumin, coriander, cinnamon, and mild chili powder. Cook the mixture for an additional 2 minutes to allow the spices to bloom and become fragrant.
3. Incorporate vegetables and tomatoes: Add the frozen butternut squash chunks, diced carrots, diced courgette, and both cans of chopped tomatoes to the pan. Stir well to combine all the ingredients evenly.
4. Simmer the tagine: Bring the mixture to a gentle simmer, then cover the pan with a lid. Allow it to simmer for about 15 minutes, stirring occasionally, until all the vegetables are tender and cooked through.
5. Add chickpeas and heat through: Stir in the drained chickpeas and continue cooking for a few more minutes until the chickpeas are heated thoroughly and the flavors meld together.
6. Serve: Spoon the tagine over cooked couscous or rice, and serve immediately while hot for a comforting and nutritious meal.

Notes

• For extra depth of flavor, you can add a pinch of saffron or preserved lemon if available.
• Adjust the chili powder amount for preferred spice level.
• This tagine can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.
• Use vegetable stock instead of water if you want a richer sauce consistency.
• Adding some chopped fresh coriander or parsley as a garnish works beautifully.

• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: North African, Moroccan-inspired

Keywords: butternut squash, chickpea, tagine, vegetarian, North African, Moroccan, healthy, stew, easy dinner, couscous, gluten free option