Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Chickpea Butternut Tagine [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This tagine is the perfect feel-good food. Plus it is super easy and quick to make! 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 teaspoon cumin seeds
  • 1 tablespoon vegetable oil (canola or coconut will do fine)
  • 1/2 red onion, chopped
  • 1 small chili, seeds removed
  • 6 cherry tomatoes, halved
  • 1 can chopped tomatoes
  • 1 can chickpeas, drained
  • 1-2 tablespoons 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.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Buttery Cornbread Squares [Vegan, Gluten-Free]

Buttery Cornbread Squares [Vegan]

Tempeh Black Bean Burgers With Creamy Dill Sauce [Vegan, Gluten-Free]

Spicy Beans With Creamy Cashew Cheese Sauce and Crispy Potato Wedges [Vegan]

Chocolate Cashew Pudding [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

5 comments on “Chickpea Butternut Tagine [Vegan]”

Click to add comment
Heather J. Masters
4 Years Ago

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

4 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
4 Years Ago

I will try this!

Donna Brooks
4 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
4 Years Ago



Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×