Butternut Squash and Chickpea Tangine
Experience the warmth and vibrant flavors of a traditional North African dish with this hearty Butternut Squash and Chickpea Tagine. This aromatic vegetarian recipe combines tender butternut squash, protein-packed chickpeas, and sweet dried apricots in a spiced tomato-based stew infused with comforting notes of cinnamon, ginger, turmeric, and cumin. A touch of honey or maple syrup balances the savory spices, while optional garnishes like fresh cilantro and toasted almonds add a finishing touch of freshness and crunch. Perfectly paired with couscous, rice, or flatbread, this one-pot meal is an easy yet exotic choice for weeknight dinners or entertaining guests. Ready in under an hour, it’s a nutritious, gluten-free, and satisfying taste of Moroccan-inspired cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground ginger
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper (optional)
- 1 medium butternut squash, peeled and diced
- 2 cups canned chickpeas, drained and rinsed
- 1 14-ounce can diced tomatoes
- 2 cups vegetable broth
- 0.5 cups dried apricots, chopped
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 0.25 cup slivered almonds, toasted (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle in the cumin, cinnamon, turmeric, ginger, paprika, and cayenne pepper (if using). Stir and cook for 1 minute to toast the spices.
Add the diced butternut squash, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the butternut squash is tender.
Stir in the chopped dried apricots, honey (or maple syrup), salt, and black pepper. Simmer uncovered for an additional 10 minutes to allow the flavors to meld.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped cilantro and toasted slivered almonds, if desired. Pair with steamed couscous, rice, or warm flatbread for a complete meal.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 27.4 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1648 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
