Tagine de Courge Butternut et Pois Chiches

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: peel and cube the butternut squash, slice the onion, chop the garlic, grate the tomato, finely chop the preserved lemon rind, and roughly chop the herbs. This keeps the cooking smooth and helps the spices toast without burning.

   500 g butternut squash, peeled, seeded and cut into 2 cm cubes150 g onion, finely sliced2 garlic cloves, finely chopped120 g ripe tomato, grated or finely chopped25 g preserved lemon, pulp removed, rind finely chopped15 g fresh coriander, roughly chopped10 g fresh parsley, roughly chopped
2. 2

   Heat the olive oil in a wide pan, shallow casserole, or tagine base over medium heat. Add the onion with a small pinch of the salt and cook for 5-6 minutes until softened and lightly golden. Stir in the garlic for 30 seconds.

   20 ml olive oil150 g onion, finely sliced3/4 tsp sea salt2 garlic cloves, finely chopped
3. 3

   Add the ras el hanout, cumin, cinnamon, paprika, and black pepper. Stir for 15-20 seconds just until fragrant; do not let the spices darken, or they can taste bitter.

   2 tsp ras el hanout1 tsp ground cumin1/4 tsp ground cinnamon1 tsp sweet paprika1/4 tsp black pepper
4. 4

   Add the tomato and preserved lemon rind. Cook for 2-3 minutes, stirring, until the tomato loses its raw smell and forms a loose sauce.

   120 g ripe tomato, grated or finely chopped25 g preserved lemon, pulp removed, rind finely chopped
5. 5

   Add the butternut squash, chickpeas, remaining salt, and the water or stock. Stir gently to coat everything in the spiced base. Bring to a simmer, then cover and cook over low to medium-low heat for 18-20 minutes, stirring once or twice, until the squash is tender but still holds its shape. Add a splash more water if the pan starts to dry out.

   500 g butternut squash, peeled, seeded and cut into 2 cm cubes240 g cooked chickpeas, drained3/4 tsp sea salt250 ml water or light vegetable stock
6. 6

   Uncover and simmer for 2-3 minutes to lightly reduce the sauce if needed. The tagine is ready when the sauce is spoonable and the squash can be pierced easily with a knife without collapsing completely.

7. 7

   Turn off the heat and stir in the coriander, parsley, and lemon juice. Let the tagine rest for 3 minutes so the flavours settle and the herbs soften into the sauce.

   15 g fresh coriander, roughly chopped10 g fresh parsley, roughly chopped10 ml lemon juice
8. 8

   Serve hot on its own or with cooked couscous or bread for scooping.

   optional cooked couscous or bread

Origin & History

Tagine refers both to the iconic North African cooking vessel and to the slow-simmered dishes prepared in it. In Morocco, vegetable and legume tagines are everyday staples, and preserved lemon is a hallmark ingredient that brings depth, brightness, and a distinctive savory citrus note.