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Donna R. Luis

Moroccan-Spiced Pumpkin Chickpea Tagine

A fragrant Moroccan-inspired tagine featuring tender pumpkin, chickpeas, dates, toasted almonds, warm spices, and a refreshing lemon-coriander yogurt topping. Serve it with couscous for a comforting, flavorful meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Vegetables
Cuisine: Mediterranean, Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the Tagine
  • ½ butternut squash peeled and cut into approximately 2 × 2 cm cubes
  • 300 g pre-cooked chickpeas rinsed if canned or jarred
  • 1 red onion halved and thinly sliced
  • 2 cloves garlic chopped
  • 350 ml vegetable broth
  • 3 large Medjoul dates
  • 2 teaspoons ras el hanout
  • 1 teaspoon cinnamon
  • 1 teaspoon rose harissa optional
  • 4 tablespoons raw almonds
  • 1 teaspoon cumin seeds
  • 2 tablespoons olive oil
  • 3 tablespoons fresh coriander chopped
  • ½ lemon
For the Yogurt Topping
  • 250 g Greek yogurt
  • 1 tablespoon fresh coriander shredded or finely chopped
  • Juice of ¼ lemon
For the Couscous
  • Couscous
  • Water
  • 1 tablespoon olive oil
  • A pinch of salt

Equipment

  • Tagine or stew pot
  • Cooking pot
  • Skillet or frying pan
  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Wooden spoon or spatula

Method
 

  1. Prepare the Vegetables: Peel the butternut squash and cut it into approximately 2 × 2 cm cubes. Halve the red onion and slice it thinly, then chop the garlic.
  2. Prepare the Chickpeas: Rinse the pre-cooked chickpeas thoroughly if they come from a can or jar, then set them aside.
  3. Toast the Almonds: Place the raw almonds in a dry pan and toast them until they begin to brown. Remove from the pan and set aside.
  4. Prepare the Coriander: Chop the fresh coriander, keeping 1 tablespoon aside for the yogurt and the remainder for finishing the tagine.
  5. Mix the Yogurt: Combine the Greek yogurt with 1 tablespoon of chopped fresh coriander and the juice of ¼ lemon. Mix until evenly combined and set aside.
  6. Cook the Onion and Garlic: Heat 2 tablespoons of olive oil in the tagine over low heat. Add the sliced onion and chopped garlic, cover with the lid, and allow them to cook gently for about 2 minutes so their aromas and moisture remain inside the tagine.
  7. Add the Pumpkin and Spices: Remove the lid and add the cubed pumpkin, dates, ras el hanout, cinnamon, and optional rose harissa. Stir and cook over low heat for another 2 minutes.
  8. Add the Broth and Cumin: Pour in the vegetable broth and add the cumin seeds. Stir everything thoroughly so the ingredients and spices are evenly distributed.
  9. Simmer the Tagine: Cover the tagine with its lid and let the mixture stew for a total of 20 minutes over low heat, opening it occasionally to stir everything together.
  10. Prepare the Couscous: Bring water to a boil in a separate cooking pot with 1 tablespoon olive oil and a pinch of salt. Once boiling, turn off the heat and add the couscous.
  11. Steam the Couscous: Cover the pot with its lid and let the couscous stand for 5 minutes, allowing it to absorb the hot water.
  12. Finish the Tagine: Once the pumpkin is ready, add the chickpeas and toasted almonds. Stir gently and allow everything to heat through.
  13. Add the Garnishes: Remove the tagine lid and sprinkle the remaining chopped coriander over the top. Spoon the prepared lemon-coriander yogurt into the center of the tagine.
  14. Serve Without Stirring: Do not stir the yogurt into the tagine at this stage. Serve the finished pumpkin and chickpea tagine alongside the prepared couscous.

Notes

  • Cut the butternut squash into evenly sized pieces, approximately 2 × 2 cm, so they cook at a similar rate.
  • Keep the tagine covered during simmering to retain the moisture and aromatic flavors produced during cooking.
  • Stir the tagine occasionally while it simmers to help distribute the spices and cooking liquid evenly.
  • Rose harissa is optional, so it can be omitted if you prefer the dish without its added heat.
  • Toast the almonds until they begin to brown for a pleasant contrast to the soft pumpkin and chickpeas.
  • Add the chickpeas and almonds near the end rather than simmering them from the beginning, allowing them to warm through while maintaining their texture.
  • Once the yogurt has been spooned into the center, avoid stirring it into the tagine so it remains as a distinct creamy topping.
  • Serve the tagine with couscous to complement the flavorful, broth-infused pumpkin and chickpea mixture.