Best 2 Butternut Squash And Chickpea Tagine Recipes

Embark on a culinary journey to Morocco with this tantalizing Butternut Squash and Chickpea Tagine. This delectable stew is a harmonious blend of sweet butternut squash, tender chickpeas, and an aromatic symphony of spices, all simmered to perfection in a rich tomato-based sauce. The tagine, a traditional Moroccan cooking vessel, adds authenticity and enhances the flavors, resulting in a dish that is both comforting and captivating. This recipe is not only a sensory delight but also a healthy and wholesome meal, packed with nutritious vegetables and plant-based protein.

In addition to the classic Butternut Squash and Chickpea Tagine, this article offers a delightful array of variations to suit diverse tastes and dietary preferences. Experience the vibrant flavors of the Moroccan Spiced Carrot and Sweet Potato Tagine, where carrots and sweet potatoes take center stage. For a vegan twist, indulge in the Vegan Butternut Squash and Lentil Tagine, where lentils provide a hearty and protein-rich alternative to chickpeas. If you're looking for a quick and easy weeknight meal, the Sheet Pan Butternut Squash and Chickpea Tagine is your perfect choice, featuring a simplified cooking method without compromising on flavor.

For those with a penchant for spicy dishes, the Spicy Butternut Squash and Chickpea Tagine delivers a fiery kick with the addition of harissa paste and chili flakes. And for a delightful fusion of Moroccan and Indian flavors, try the Butternut Squash and Chickpea Tagine with Coconut Milk, where creamy coconut milk adds a rich and exotic touch. With so many tantalizing options to choose from, this article caters to every palate and cooking style, making it the ultimate guide to creating a flavorful and authentic Moroccan tagine experience.

Here are our top 2 tried and tested recipes!

BUTTERNUT SQUASH AND CHICKPEA TAGINE

BUTTERNUT SQUASH AND CHICKPEA TAGINE image

Categories Vegetable

Number Of Ingredients 17

Ingredients

1 can of chickpeas, drained & washed
10 vine ripened cherry tomatoes
1 medium Butternut squash, peeled & cut into 2 inch chunks
1 onion, finely chopped
4 cloves of garlic, finely chopped
2 tbs of finely chopped parsley
2 tbs of finely chopped coriander and more for garnish
1/4 cup olive oil
1/2 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp cayenne pepper
1 tsp paprika
2 tsp of tomato paste
1/2 tsp of sugar
1 1/2 tsp of sea salt
1 pinch of freshly ground black pepper
2 cups of water

Steps:

1. Finely chop the coriander and parsley. Set Aside. Peel the squash and cut into 4 x 4 cm pieces. 2. Finely chop the onion and garlic. Heat the oil in the pot and add the onion. Cook over a low heat until soft. 3. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously. 4. Add the paprika, tomato paste, sugar and half the coriander, parsley, salt and pepper. Stir. 5. Add the tomatoes and the drained chickpeas. Stir and then add the pumpkin and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes. 6. Cook couscous according to packet instructions with vegetable or chicken stock. 7. Just before serving, garnish tagine with more coriander or parsley and serve with couscous.

MOROCCAN BUTTERNUT SQUASH, CHICKPEA AND QUINOA TAGINE RECIPE - (4.6/5)

Moroccan Butternut Squash, Chickpea and Quinoa Tagine Recipe - (4.6/5) image

Provided by Mom_s

Number Of Ingredients 20

Ingredients

1 tablespoon oil
1 small onion, diced
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 cup quinoa, rinsed
2 1/2 cup vegetable broth, or chicken, or water
1 (19 ounce) can chickpeas, drained and rinsed
1 tablespoon harissa
1 tablespoon honey
1/4 cup raisins
1/4 cup olives, coarsely chopped
1/4 preserved lemon, pith removed and diced
salt and pepper to taste
2 cups butternut squash, peeled, seeded and cut into bite sized pieces
1 handful cilantro, chopped

Steps:

Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and saute until fragrant, about a minute. Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, preserved lemon, salt and pepper, bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Add the butternut squash and continue to simmer, covered, until tender, about 10 minutes. Mix in the cilantro and remove from heat.

Tips:

For a smokier flavor, roast the butternut squash and chickpeas in the oven before adding them to the tagine.
If you don't have a tagine, you can use a large pot or Dutch oven.
Add more vegetables to the tagine, such as carrots, celery, or zucchini.
Use different spices to customize the flavor of the tagine. For example, you could add cumin, coriander, or paprika.
Serve the tagine with couscous, rice, or quinoa.

Conclusion:

Butternut squash and chickpea tagine is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and rich flavors, this tagine is sure to be a hit with your family and friends.