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!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 5-7 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle in the cumin, cinnamon, turmeric, ginger, paprika, and cayenne pepper (if using). Stir and cook for 1 minute to toast the spices.

Step 5

Add the diced butternut squash, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning as needed.

Step 9

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

Serving size	(1714.9g)

Amount per serving	% Daily Value*
Calories	1376.9

Total Fat 30.2g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 5389.5mg	0%
Total Carbohydrate 247.4g	0%
Dietary Fiber 54.1g	0%
Total Sugars 104.4g
Protein 53.8g	0%

Vitamin D 0IU	0%
Calcium 604.7mg	0%
Iron 21.0mg	0%
Potassium 4237.7mg	0%

*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.

Source of Calories

Fat: 18.4%

Protein: 14.6%

Carbs: 67.0%