Butternut Squash and Chickpea Tangine Recipe

Name: Butternut Squash and Chickpea Tangine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and washed; 10 cherry tomatoes; 1 medium butternut squash, peeled & cut into 2 inch chunks; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 2 tablespoons parsley, finely chopped (more to garnish); ¼ cup olive oil; ½ teaspoon ground cumin; ½ teaspoon ground turmeric; ½ teaspoon cayenne pepper; 1 teaspoon paprika; 2 teaspoons tomato paste; ½ teaspoon sugar; 1 ½ teaspoons sea salt; 1 pinch fresh ground black pepper; 2 cups water

Servings: persons

1 can chickpeas, drained and washed
10 cherry tomatoes
1 medium butternut squash, peeled & cut into 2 inch chunks
1 onion, finely chopped
4 garlic cloves, finely chopped
2 tablespoons parsley, finely chopped (more to garnish)
¼ cup olive oil
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons tomato paste
½ teaspoon sugar
1 ½ teaspoons sea salt
1 pinch fresh ground black pepper
2 cups water

1
Finely chop the coriander and parsley.
2
Set Aside.
3
Peel the squash and cut into 4 x 4 cm pieces.
4
Finely chop the onion and garlic.
5
Heat the oil in the pot and add the onion.
6
Cook over a low heat until soft.
7
Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper.
8
Cook for 30 seconds, stirring continuously.
9
Add the paprika, tomato paste, sugar and half the coriander, parsley, salt and pepper.
10
Stir.
11
Add the tomatoes and the drained chickpeas.
12
Stir and then add the pumpkin and the water, stir and then cover with the lid.
13
Once simmering, turn the heat down to low and cook covered for 35 minutes.
14
Serve with Couscous.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 can chickpeas, drained and washed, 10 cherry tomatoes, 1 medium butternut squash, peeled & cut into 2 inch chunks, 1 onion, finely chopped, and more.

Yes, Butternut Squash and Chickpea Tangine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Chickpea Tangine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions