Dinner

Butternut Squash & Chickpea Tagine Recipe

ByNoah Steele November 3, 2025November 3, 2025

Introduction

This butternut squash and chickpea tagine is a hearty, flavorful vegetarian dish full of warm spices and comforting textures. Perfect for cozy dinners, it combines tender vegetables with rich tomato sauce and aromatic herbs to create a satisfying meal.

The image shows a white plate with a base layer of light yellow couscous that has a soft, fluffy texture, topped with a thick, chunky red stew containing chickpeas and large pieces of orange sweet potato. On the stew, there are small bright green cilantro leaves as garnish. Beside the plate, there is a white pan filled with more of the same red stew and garnished with cilantro leaves, placed on a white marbled surface. Cutlery with white handles and a glass of water and a glass with a light yellow drink are nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil
1 red onion, finely chopped

2 garlic cloves, crushed
1 tsp grated ginger

½ tsp ground cumin
1 tsp ground coriander

1 tsp cinnamon
¼ tsp mild chilli powder
500g bag frozen butternut squash chunks

2 carrots, cut into small dice
1 courgette, cut into small dice
2 x 400g cans chopped tomatoes

1 x 400g can chickpeas, drained
Cooked couscous or rice, to serve

Instructions

Step 1: Heat the oil in a heavy-based pan over medium heat. Slowly cook the chopped onions for about 10 minutes until they start to caramelise, stirring occasionally to prevent burning.

Step 2: Stir in the crushed garlic, grated ginger, ground cumin, coriander, cinnamon, and mild chilli powder. Cook for a further 2 minutes to release the spices’ aromas.
Step 3: Add the frozen butternut squash, diced carrots, diced courgette, and canned chopped tomatoes to the pan. Bring the mixture to a simmer, then cover with a lid.
Step 4: Let the tagine simmer gently for about 15 minutes, or until all the vegetables are tender when pierced with a fork.

Step 5: Stir in the drained chickpeas and heat through for another 3-5 minutes.
Step 6: Serve the tagine hot, spooned over cooked couscous or rice for a complete meal.

Tips & Variations

For extra depth, add a pinch of saffron or some preserved lemon zest with the spices.

You can swap the butternut squash for sweet potatoes or pumpkin if preferred.
To make it spicier, increase the chilli powder or add fresh chopped chilli along with the garlic.
Serve with a dollop of natural yogurt or fresh coriander to add cooling freshness.

Storage

Store leftover tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.