A casserole dish and plate serving butternut squash & chickpea tagine

Butternut squash & chickpea tagine

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(38 ratings)

Prep: 5 mins Cook: 25 mins


Serves 2 adults + 2 children

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: Per serving (4 average portions)

  • kcal232
  • fat5g
  • saturates1g
  • carbs32g
  • sugars17g
  • fibre10g
  • protein9g
  • salt0.1g


  • 1 tbsp oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ tsp mild chilli powder
  • 500g bag frozen butternut squash chunks
  • 2 carrots, cut into small dice



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 courgette, cut into small dice



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 x 400g cans chopped tomatoes
  • 1 x 400g can chickpeas, drained
  • cooked couscous or rice, to serve



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…


  1. Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

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Comments, questions and tips

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30th Apr, 2020
Love this recipe. I do it for 4 hours in the slow cooker on low, adding this chickpeas for the last half an hour. I also add some chopped dried apricots - I love how they melt down. I add twice the cinnamon and use hot chilli powder as that’s all I have.
Tricia Knight's picture
Tricia Knight
31st Jan, 2020
Got to agree with everyone need more spice or stock but it is a recipe for children and probably that is why it was a bit bland. Loved it and I pinched an idea from one of you and served mine with cauliflower rice yummy. I took note on comments about veg so I grated carrots and courgette thickly I used the potato peeler to get long strips. Also I used fresh butternut squash. Loads to eat but not fattening yummy scrummy.
Jim White's picture
Jim White
26th Jan, 2020
Tried this this week. My advice: Do not use frozen butternut, as you'll end up with frozen chunks of skin, i would definitely buy fresh butternut! Also, double, or even triple up on the spices otherwise it will be pretty tasteless. Quantity wise, there was easily enough for 5 portions
21st Jan, 2020
I agree with the comments that this recipe lacked flavour. I had to cook it for much longer to cook the chopped tomatoes and even after that it needed triple the amount of spices.
Janice Leatherbarrow's picture
Janice Leatherbarrow
6th Jan, 2020
Did this as a slow cooker meal and used just one can of tomato, replaced courgette with red pepper. Used more squash & carrots. Added 500ml veg stock. Cooked on low for approx 5 hrs. Added harissa at end for more heat. Healthy & easy midweek supper.
4th Jan, 2020
I found this quite bland, despite doubling the dry spices (and using hot chilli powder rather than mild, which was slightly too much the next day after the flavours had developed). It may be because the carrots wouldn’t cook and I ended up boiling the mixture for quite a while. Carrots just don’t seem to soften below 100℃ – I think I will parboil them first next time. I will try the recipe again with modifications – it’s useful to have one that doesn’t depend on harissa paste.
7th Jan, 2019
This was an easy, low fat, budget family meal to make. We served with cauliflower rice and this was a great pairing. Based on previous comments though we did double the spices.
23rd Jul, 2018
I used 280g bag of butternut squash and sweet potato, because I already had it. Otherwise followed the recipe, but cooked for about 35 minutes. It was very tasty, and perfect amount of sauce.
20th Jul, 2018
This is delicious. I'd recommend cooking for longer though.
22nd Sep, 2017
increased the spices and used a splash of concentrated liquid chicken stock which really lifted the flavour and would make it again having done this. I find it serves 4 with enough left over for a lunch for work the net day


Mrs O G
16th Nov, 2019
How long would this need to be cooked and on what setting, using a fresh butternut squash and a slow cooker?
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