Butternut Squash & Chickpea Tagine
Prep Time:
25 Minutes
Serves:
4–6 Servings
Cook Time:
55 Minutes
Author
Krystal Roberts
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
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Linked Recipes
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.
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