Bite Me Spices - Official Blog

Butternut Squash and Chickpea Tagine


I'm not sure how much I should be able to rave on about this recipe but I was blown away by the aromas while it was gently cooking on the stove and equally astounded and delighted by the taste. The spices meld together to create a fragrant dish complementing the sweetness and texture of the squash and chickpeas. Try it, we think you'll love it as much as we have.

There are a few steps to the recipe but it is worth the effort. We suggest serving this with the Spelt, Chipotle and Feta Flat Breads from the last post. It makes a great meal to serve for friends, vegetarian or not.

Despite several hints I don't yet have a beautiful tagine to cook or serve this in so we cooked this in a large deep frying pan with a lid on the stove. We'll do a lamb shank tagine recipe soon but we think you'll agree this is perfect lighter dish for summer.

Ingredients- Serves 4

900g butternut squash (when peeled and chopped into 1 inch cubes)

1 whole garlic bulb (cut in half)

2 bay leaves

1tsp chilli powder- We used Bite Me Spices De Arbol Chilli Powder

2 medium onions (cut into half moons)

4 carrots (peeled and chopped in half, then lengthways)

1 red pepper (cut into chunks)

600ml vegetable stock

1tbsp tomato puree

1 tsp harissa paste

400g tin chickpeas (drained and rinsed)

3tbsp Bite Me Spices Ras El Hanout

40g sultanas

1tbsp chopped fresh parsley

Juice of half a lemon

Salt and pepper to taste

2tbsp olive oil


  • Preheat the oven to 180 degrees. Put butternut squash, bay leaves and garlic bulb halves into a roasting tray. Drizzle with 1tbsp olive oil and 1tsp chilli powder, salt and pepper. Roast for 40 minutes, turning once throughout the cooking time.
  • Meanwhile saute the onions in the remaining 1tbsp oil. Once softened add carrots, red pepper and chickpeas. Cook for a further 2 minutes.
  • Make up 600ml of vegetable stock, add 40g sultanas, 1tbsp tomato puree and 1tsp harissa paste to stock and stir to combine.
  • Add to vegetables. Mix in 3tbsp Ras El Hanout and stir well to combine. Remove butternut squash and garlic from the oven. Squeeze out the garlic from the papery skins and add the garlic and butternut squash to the vegetables. Stir well
  • Place a lid on the pan, turn the heat to low and simmer for 45 minutes.
  • Just before serving squeeze the juice of half a lemon over the tagine, stir and garnish with fresh parsley.
  • We served this with the flat bread mentioned earlier and a crisp green salad and dipped the breads into @uniquepreserves Orange and Lemon Chutney.

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