A casserole dish and plate serving butternut squash & chickpea tagine

Butternut squash & chickpea tagine

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(20 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
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  • 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 cucurtbit, 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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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
17th Jul, 2017
I did find this dish a bit bland and boring. However, it made plenty. In fact I would say it served more like 6 adult portions if you have something on the side e.g. cauliflower rice, couscous.
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