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Butternut Squash, Vegetable, and Chickpea Tagine

Butternut Squash, Vegetable, and Chickpea Tagine

  • Prep Time: 30 minutes
  • Total Time: 1 1/4 hours
  • Yield: 6 to 8 servings


  • 3 tablespoons olive oil
  • 1 ½ cups small diced onion
  • 1 cup small diced carrot
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • ½ teaspoon crushed red pepper
  • 3 cups medium diced butternut squash
  • 1 ½ cups medium diced parsnip
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt, plus 1 teaspoon
  • ½ cup golden raisins
  • ½ cup, about ¼ lb, small diced dried apricots
  • 5 to 6 cups chicken broth, as needed
  • 6 threads saffron
  • 4 cilantro sprigs, finely chopped (stems and all)
  • Two 14.5-ounce cans chickpeas, drained
  • ¼ cup chopped cilantro, divided
  • ½ cup small diced red bell pepper
  • ½ teaspoon black pepper
  • Zest from one lemon
  • 10 ounces couscous
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil


  • Heat 2 tablespoons of the olive oil in a tagine or Dutch oven over medium-high heat.  Add onion, carrots, turmeric, cinnamon, coriander and crushed red pepper and cook until onions are translucent, about 3 minutes.   Add butternut squash and parsnips to the pan and cook 5 minutes longer, stirring occasionally, then add garlic and 2 teaspoons kosher salt, and cook until fragrant, 1 to 2 minutes. Add the raisins, dried apricots, 3 cups of the chicken broth, saffron and cilantro sprigs.   Bring mixture to a boil, then reduce the heat to medium-low and cook, covered, for 15 minutes.  If using a Dutch oven instead of a tagine, only partially cover to allow steam to escape.  Add chickpeas and cook for 15 to 20 minutes, adding up to 1 cup additional stock as necessary to keep the vegetables covered..  Remove from heat and sprinkle 1/8 cup chopped cilantro over the top.

  • In a 2-quart saucepot or larger, heat remaining 1 tablespoon of olive oil over medium-high heat.  Add red bell pepper, 1 teaspoon kosher salt and black pepper and cook until soft, 2 minutes.  Add remaining 2 cups chicken broth and the lemon zest and bring to a boil.  Add couscous, cover, and remove from heat.  Allow couscous to steam for 5 minutes.  Add lemon juice, extra virgin olive oil and 1/8 cup chopped cilantro; stir to combine. 

    Serve with the Butternut Squash, Vegetable and Chickpea Tagine.

Recipe Details