Butternut Squash and Chickpea Tangine

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This one is from Allthingsnice

Ingredients Nutrition


  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. Serve with Couscous.
Most Helpful

Reviewed for ZWT9- I cooked this dish using my new tagine- turned out lovely- moist and flavourful. A great Moroccan flavoured vege dish that was enjoyed .

**Jubes** August 24, 2013

Flavorful and filling!! Easy to make and lots left over for the next day!

Member #610488 August 22, 2013