Roasted Butternut Squash and Chickpea Tagine with Herb Couscous

Overview

This Roasted Butternut Squash and Chickpea Tagine with Herb Couscous is a comforting and flavorful Moroccan-inspired vegan main course perfect for autumn evenings. Roasting the butternut squash enhances its natural sweetness while chickpeas provide a hearty protein base. The tagine is spiced with warm Moroccan seasonings and simmered to meld the flavors before serving it all atop a fragrant herb couscous. This dish is wholesome, aromatic, and beautifully colorful.

Why you’ll love it

This recipe is seasonal and vegan, utilizing autumn’s bounty of butternut squash combined with pantry-friendly chickpeas and spices. The roasting technique deepens the flavor profile, and the slow simmer allows the spices to infuse deeply. Plus, it’s a single pot tagine-style dish that can be made on the stovetop, offering a wonderful balance of ease, nutrition, and impressive flavor. The herb couscous adds a fresh contrast to the rich stew.

Ingredient notes

• Butternut squash: Use a medium-sized butternut squash, peeled and cut into even cubes for uniform roasting.
• Chickpeas: Use canned chickpeas (drained and rinsed) for convenience, or cook dried chickpeas ahead of time for a firmer texture.
• Spices: The warm Moroccan spices include ground cumin, coriander, cinnamon, and smoked paprika, which can be adjusted to taste.
• Couscous: Use medium-grain couscous for fluffiness; fresh herbs like parsley and cilantro brighten the dish.
• Tomatoes & stock: Use canned diced tomatoes and vegetable stock to build a rich, hearty sauce.

Step-by-step

Preheat and prepare squash: Preheat oven to 200°C (400°F). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

Roast squash: Roast for 25-30 minutes until tender and lightly caramelized, turning halfway through.

Toast spices: Meanwhile, heat 1 tbsp olive oil in a large wide pot or tagine over medium heat. Add ground cumin, coriander, cinnamon, smoked paprika, and a pinch of chili flakes. Stir for about 1 minute until fragrant.

Sauté aromatics: Add 1 finely chopped onion and 3 minced garlic cloves. Cook for 5 minutes until softened.

Add liquids and simmer: Stir in 400 g (14 oz) canned diced tomatoes and 250 ml (1 cup) vegetable stock. Bring to a simmer.

Add chickpeas and roasted squash: Add drained and rinsed 400 g (15 oz) canned chickpeas and the roasted butternut squash to the pot. Stir gently to combine.

Simmer the tagine: Reduce heat to low, cover, and simmer gently for 20 minutes to allow flavors to blend. Stir occasionally.

Prepare herb couscous: About 10 minutes before the tagine is ready, prepare couscous. Place 200 g (1 cup) medium-grain couscous in a bowl. Boil 250 ml (1 cup) vegetable stock or water with a pinch of salt. Pour over couscous, cover tightly, and let stand for 5 minutes.

Fluff and add herbs: Fluff couscous with a fork and stir in 2 tbsp chopped fresh parsley and 2 tbsp chopped fresh cilantro. Drizzle with 1 tsp olive oil if desired.

Serve: Spoon the herb couscous onto plates or bowls. Ladle the tagine over the top. Garnish with extra fresh herbs if desired.

Serving & storage

This dish serves 4 people as a main course. Serve hot, preferably with warm flatbread or a crisp green salad on the side for a complete meal.

Storage: Cool leftovers to room temperature within 2 hours and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave until piping hot (minimum 75°C core temperature). Do not refreeze after reheating for safety.