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–+ servings

Squash Chickpea Tagine

A delicious and hearty vegan Moroccan tagine made with butternut squash and chickpeas.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Moroccan
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 medium butternut squash, peeled and cubed
  • 1 can chickpeas, drained and rinsed 15 oz can
  • 1 can diced tomatoes 14.5 oz can
  • 1 cup vegetable broth
  • ½ cup dried apricots, chopped
  • to taste Salt
  • to garnish Fresh cilantro, chopped

Instructions 

  1. Heat olive oil in a large pot or tagine over medium heat.
  2. Add onion and garlic, sauté until soft.
  3. Stir in cumin, coriander, cinnamon, turmeric, black pepper, and cayenne pepper.
  4. Add butternut squash, chickpeas, tomatoes, vegetable broth, and apricots.
  5. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until squash is tender.
  6. Season with salt to taste.
  7. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 800mg | Fiber: 10g | Sugar: 15g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Tagine, Vegan
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