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Pumpkin and chickpea tagine


Butternut squash tagine

Butternut squash tagine

S. Wongkaew

Spice up your meal with this simply delicious and healthy Moroccan-inspired pumpkin and chickpea tagine served with couscous.

A tajine is a type of stew traditionally cooked in clay pots with coinical lids. If you don't have a tajine pot, a heavy-based saucepan with a tight-fitting lid will do the trick.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4 servings


  • 1 medium Butternut squash, peeled & cut into 2" chunks
  • 1 brown onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 Tbsp of finely chopped parsley
  • 2 Tbsp of finely chopped coriander and extra 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 can of chickpeas, drained & washed
  • 10 cherry tomatoes
  • 1/2 tsp of sugar
  • 2 cups of water
  • 1 1/2 tsp of sea salt
  • 1 pinch of freshly ground black pepper
  • ***COUSCOUS***
  • 1 cup of couscous
  • 1/3 cup of raisins
  • 1 handful of pinenuts
  • 1 handful of chopped mint
  • 1 cup of vegetable stock


  1. Heat oil in the medium saucepan over medium-low heat. Add the onion and cook, stirring until soft and translucent.
  2. Add the garlic and cook for about 20 seconds. Add cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously.
  3. Add the paprika, tomato paste, sugar and half the coriander, parsley, salt and pepper. Stir.
  4. Add the tomatoes and the drained chickpeas and stir. Add the pumpkin and the water, stir well and cover with a lid. Once the mixture starts to simmer, turn the heat down to low and cook covered for 35 minutes. Add a little more water if mixture starts to look dry.
  5. Cook couscous according to packet instructions with vegetable or chicken stock. Add raisins, pinenuts and mint. Stir well.
  6. Just before serving, garnish tagine with more coriander or parsley and serve with couscous.
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