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Terracotta bowl of Moroccan chickpea and butternut squash tagine over couscous, with squash cubes, chickpeas and dried apricots in a spiced tomato sauce, topped with toasted almonds, cilantro and a lemon wedge, with a clay tagine pot, cinnamon sticks and apricots nearby

Moroccan Chickpea and Butternut Squash Tagine

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Tender butternut squash, carrots and chickpeas simmered in a warmly spiced tomato broth with cumin, cinnamon and ginger, sweetened with dried apricots and finished with lemon, cilantro and toasted almonds. A cozy one-pot vegan stew served over fluffy couscous.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the tagine
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1 pinch cayenne pepper optional
  • 1 small butternut squash about 2 pounds, peeled and cut into 1-inch cubes (about 4 cups)
  • 2 medium carrots cut into 1/2-inch rounds
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups vegetable broth
  • 2 cans (15 oz each) chickpeas drained and rinsed
  • 1/2 cup dried apricots chopped
  • 1 teaspoon salt plus more to taste
  • 1/4 cup green olives halved (optional)
  • 1 tablespoon lemon juice
For serving
  • cooked couscous
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup sliced almonds toasted
  • lemon wedges

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook for 6 to 8 minutes, until soft and golden at the edges.
  2. Add the garlic and ginger and cook for 1 minute. Stir in the cumin, coriander, paprika, cinnamon, turmeric and cayenne and cook for 30 seconds, until fragrant.
  3. Add the squash and carrots and stir to coat them in the spices. Pour in the tomatoes with their juices and the broth, then add the chickpeas, apricots and salt.
  4. Bring to a boil, then lower the heat, cover, and simmer for 25 to 30 minutes, stirring once or twice, until the squash is tender when pierced with a fork but still holds its shape.
  5. Uncover and simmer for 5 minutes more to thicken the sauce slightly. Stir in the olives and lemon juice, then taste and add more salt if needed.
  6. Spoon over couscous and top with cilantro and toasted almonds, with lemon wedges on the side.

Notes

No tagine pot needed: A tagine is both the clay pot and the stew cooked in it. A Dutch oven or any heavy covered pot works perfectly.
Add a little heat: Stir in 1 to 2 teaspoons of harissa paste with the spices, or serve it on the side.
Swaps: Sweet potato works in place of butternut squash. Golden raisins or chopped dates can stand in for the apricots.
Other ways to serve: Try it over quinoa, brown rice or with warm pita. Our Baba Ganoush makes a nice starter.
Make ahead: Like most stews, it tastes even better the next day. Keeps for 5 days in the refrigerator or 3 months in the freezer. Add the almonds and cilantro just before serving.

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