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Moroccan chickpea tagine with butternut squash, chickpeas, and vegetables in a white pot, topped with fresh cilantro.

Moroccan Chickpea Tagine — Plant-Based One-Pot

Summary A cozy plant-based Moroccan tagine made with chickpeas, butternut squash, tomatoes, and warm spices in one pot for vibrant vegan Mediterranean meal prep bowls.​
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Servings: 4
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • Olive oil
  • Yellow onion diced
  • Garlic cloves minced
  • Butternut squash or sweet potato peeled and cubed
  • Carrots peeled and sliced
  • Red or orange bell pepper diced
  • Ground cumin
  • Ground coriander
  • Ground cinnamon
  • Sweet or smoked paprika
  • Ground turmeric
  • Pinch cayenne or harissa paste optional
  • Sea salt and black pepper
  • Canned crushed or diced tomatoes
  • Cooked chickpeas drained and rinsed
  • Vegetable broth or water
  • Medjool dates or dried apricots chopped
  • Bay leaves
  • Fresh lemon juice
  • Fresh cilantro or parsley chopped

Equipment

  • Equipment
  • Large heavy pot or Dutch oven with lid
  • Cutting board and chef’s knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Instructions
  2. Heat olive oil in a large pot or Dutch oven over medium heat, add onion and sauté until softened and lightly golden.​
  3. Stir in garlic, butternut squash, carrots, and bell pepper, season with salt, and cook for a few minutes until the vegetables start to soften.​
  4. Add cumin, coriander, cinnamon, paprika, turmeric, cayenne or harissa, and black pepper, stirring for about a minute until the spices are fragrant and toasted.​
  5. Pour in tomatoes, chickpeas, vegetable broth, dates or apricots, and bay leaves, stirring to combine and scraping up any browned bits from the bottom of the pot.​
  6. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the squash and carrots are tender and the tagine is thick and saucy, stirring occasionally.​
  7. Remove bay leaves, stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot over couscous, quinoa, or your favorite grain.​

Notes

Notes
For a creamier tagine, mash some of the butternut squash into the stew near the end of cooking.​
Add a handful of spinach or kale in the last few minutes for extra greens and color.​
This tagine tastes even better the next day after the flavors have melded, and it freezes beautifully for future meal prep.​
Calories
Approximately 340 kcal per serving, depending on added oil and vegetables.​
Protein
Approximately 13 g plant protein per serving from chickpeas.​