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Chickpea Butternut Tagine [Vegan]

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While the winter nights are still chilly, I like to make this tagine. It's the perfect feel-good food.
If like me, you get home tired or don't have a lot of time to cook, you can roast the butternut in the morning while you have your breakfast (but don't forget to switch off the oven before you leave the house!) and then cook the rest of the recipe when you get home. Cooking the couscous and vegetables takes less than 15 minutes if you use canned chickpeas.

Chickpea Butternut Tagine [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



  • 1 1/2 cup butternut squash (1 medium to small squash), sliced in half mo0ns, roasted for at least 30 minutes
  • 3 garlic cloves, minced
  • 1/2 tsp cumin seeds
  • 1 tbsp vegetable oil (canola or coconut will do fine)
  • 1/2 red onion, chopped
  • 1 small chilli, seeds removed
  • 6 cherry tomatoes, halved
  • 1 can chopped tomatoes
  • 1 can chickpeas, drained
  • 1-2 tbsp red wine (optional but definitely worth a try)
  • a pinch of cayenne and cinnamon
  • a pinch of dried parsley, to garnish
  • 1/2 cup couscous, dry
  • 1/2 cup boiling water


  1. Pour boiling water over the couscous in a heat-proof bowl and let sit while you cook.
  2. Heat the oil in a large pan on medium heat. Gently fry the cumin seeds and garlic for 3-5 minutes, until browned.
  3. Add the red onion and chilli and cook till soft (5 minutes approx). The onion should start to caramelise.
  4. Add the cherry tomatoes, chopped tomatoes and chickpeas, and cook for five minutes. Add the roasted butternut squash and a few tbsp red wine, sprinkle over the spices, and cook for another 5 minutes until the vegetables are mellow and tender.
  5. The couscous will by now have absorbed all the water. Fluff it up with a fork–not a spoon, I beseech you. That’ll only make it clump together in a most unappealing way. Serve the hot vegetables over the couscous and enjoy immediately.





After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.



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5 comments on “Chickpea Butternut Tagine [Vegan]”

Click to add comment
Heather J. Masters
3 Years Ago

Looks like A Real Winner .... Love All the ingredients & colours

3 Years Ago

Donna, I am an experienced cook and I know also what a mistake it is to tell someone who doesn't cook regularly what is easy. That being said...this one really does sound easy though. I'd estimate more like 1/2 hour of prep - not 10 minutes - if you are someone that doesn't cook very much. I bet it's good!

Lynne Hite
3 Years Ago

I will try this!

Donna Brooks
3 Years Ago

It always bothers me that recipes say, "quick" and "easy". Yeah, if you are an experienced cook and have a kitchen with good tools and everything in easy reach. This "quick" recipe would take me an hour and a half AT LEAST to make, and then there is the clean-up. This is what is so discouraging. This is why I eat veggie burgers and go to community meals. Spot Shanker

Patricia Lott Page
3 Years Ago



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