About the Recipe
This vegan butternut squash and chickpea tagine is rich, fragrant, and gently sweet. Dates, warming spices, olives, and preserved lemon balance the tender squash and chickpeas in a deeply flavorful sauce.
Ingredients
2 tbsp olive oil
2 medium red onions, cut into wedges
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 medium butternut squash, peeled and cut into 1-inch cubes
2 cans (15 oz / 400 g each) chickpeas, drained and rinsed
8 Medjool dates, pitted and roughly chopped
1 can (15 oz / 400 g) diced tomatoes
2 tbsp tomato paste
1½ cups vegetable broth
½ cup green olives
¼–½ preserved lemon, rind only, finely chopped
Spices
3 tsp ras el hanout
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika, or to taste
1 tsp ground cinnamon
1 cinnamon stick
1 tsp ground turmeric
½ tsp ground ginger
Pinch saffron threads, bloomed in 2 tbsp warm water, optional
¼ tsp cayenne pepper, optional
Salt and freshly ground black pepper, to taste
Optional Add-Ins
½ cup dried apricots, chopped
2 cups baby spinach
1 tbsp harissa paste
To Serve
Fluffy couscous or basmati rice
Fresh cilantro, chopped
Fresh flat-leaf parsley, chopped
Toasted sliced almonds or chopped pistachios
Lemon wedges
Harissa, optional
Preparation
Step 1
Heat the olive oil in a tagine or Dutch oven over medium heat.
Step 2
Add the red onions and cook for 5–6 minutes. Stir in the garlic and fresh ginger and cook for another minute.
Step 3
Add the ras el hanout, cumin, coriander, paprika, cinnamon, turmeric, ground ginger, cayenne, salt, and pepper. Cook for 30 seconds.
Step 4
Stir in the tomato paste and cook for 1 minute.
Step 5
Add the diced tomatoes, vegetable broth, cinnamon stick, and saffron water if using.
Step 6
Add the butternut squash, chickpeas, and chopped dates and stir gently.
Step 7
Cover and cook over low heat for 40–50 minutes, or until the squash is tender and the sauce has thickened.
Step 8
During the final 10 minutes, stir in the olives, preserved lemon, and spinach if using.
Step 9
Remove the cinnamon stick and adjust the seasoning.
Step 10
Serve over couscous or rice with herbs, nuts, lemon wedges, and harissa if desired.