Moroccan Chickpea & Butternut Squash Tagine Recipe | Abel & Cole
Moroccan Chickpea & Butternut Squash Tagine
Clock Image
Prep: 20 mins
Cook: 45-50 mins
Minimum fuss for maximum flavour is how this tagine rolls: crammed with chunky veg, sweet tomatoes, warming ginger and a thwack of ginger, a delicious dinner is just a few chops and a simmer away.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
Ingredients you'll need
  • 3 onions
  • 1.2kg butternut squash
  • 2 sweet potatoes
  • 2 peppers
  • 3 garlic cloves
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp chilli powder
  • 400g tin of chopped tomatoes
  • 400g tin of chickpeas
  • A handful of soft green herbs
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml water
Step by step this way
  • 1.

    Peel and finely chop the onion. Halve the squash and scoop out the seeds. Chop it into 2cm big chunks (you don't have to peel it, but you can if you prefer). Peel and chop the sweet potatoes to match the squash.

  • 2.

    Warm a big pan over a medium heat for 2 mins. Add 1 tbsp oil and the onions. Season with a pinch of salt and pepper. Cook for 5 mins, stirring now and then, till it starts to soften.

  • 3.

    While the onion cooks, halve the peppers. Scoop out the seeds and white bits. Roughly chop them. Peel and crush the garlic.

  • 4.

    Stir the garlic into the onions with the cumin, cinnamon, ginger and chilli powder (use as much or as little chilli powder as you prefer. It is spicy). Cook and stir for 1 min, then add the squash, sweet potatoes and peppers.

  • 5.

    Tip in the tin off tomatoes. Fill the tin with water (around 400ml) and add that to the pan, too. Drain the chickpeas and stir them in. Cover and simmer for 30 mins. Roughly chop the herbs and set to one side.

  • 6.

    After 30 mins, take the lid off the pan and simmer for another 5-10 mins to thicken it up a little. Stir it every so often. Taste a little and add a pinch more salt and pepper if you think it needs it. Serve the tagine in bowls topped with chopped coriander leaves.

  • Tip

    Keep & Eat
    Keep any leftovers in the fridge for a maximum of 3 days. Reheat thoroughly before serving.

  • Tip

    Side Stars
    You can eat this tagine by itself, or stretch it by serving cous cous, brown rice or crusty bread on the side. A spoonful of yogurt dolloped on top will help cool down the chilli heat.