Moroccan Spiced Chickpea and Butternut Squash Tagine
Tagine-style butternut squash and chickpeas simmered with onion, garlic, cumin, coriander, cinnamon, paprika and vegetable stock, finished with apricots and coriander.
- 400 g butternut squash
- 1 tbsp vegetable oil
- 1 medium red onion
- 2 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp paprika
- 400 g canned chickpeas
- 400 g canned chopped tomatoes
- 200 ml vegetable stock
- 50 g dried apricots
- salt
- fresh coriander
- 150 g couscous
- 225 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Peel, deseed, and cube the butternut squash into 2cm pieces.
- Step 2
Finely chop the red onion. Mince the garlic.
- Step 3
Heat the vegetable oil in a large saucepan or tagine base over medium heat.
- Step 4
Add the chopped onion and cook for 6-8 minutes until softened.
- Step 5
Add the minced garlic, ground cumin, ground coriander, ground cinnamon, and paprika. Cook for 1 minute until fragrant.
- Step 6
Add the cubed butternut squash and stir to coat with the spices.
- Step 7
Drain and rinse the chickpeas. Add them to the pot along with the canned chopped tomatoes, vegetable stock, and dried apricots.
- Step 8
Bring to a simmer, then cover and cook for 20-25 minutes, or until the butternut squash is tender.
- Step 9
Season with salt to taste.
- Step 10
While the tagine is simmering, prepare the couscous: Bring 225ml of water to a boil in a small saucepan. Add the couscous, stir, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
- Step 11
Serve the tagine hot over the fluffy couscous, garnished with fresh coriander.
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