Description
A comforting Moroccan-inspired stew with butternut squash, chickpeas, and dates, cooked in one pot for a rich and aromatic meal.
Ingredients
Scale
- 1 large yellow onion, diced
- 2 tablespoons extra virgin olive oil, plus more for finishing
- 1 medium red bell pepper, chopped
- 1 cinnamon stick
- 6 garlic cloves, finely chopped
- 2 cups vegetable broth
- 1 (14.5-ounce) can crushed tomatoes
- 3 cups peeled and finely diced butternut squash (approx. 400g)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 teaspoon kosher salt, plus more to taste
- 2 bay leaves
- 4 large Medjool dates, pitted and chopped
- 1 medium lemon, zested and juiced (approx. 1 tbsp juice)
- 1/4 cup chopped fresh flat-leaf parsley or cilantro
- 1 tablespoon ras el hanout
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional)
- Pinch of ground cloves
- Black pepper to taste
- 5 ounces plain vegan yogurt
- 2 teaspoons lemon juice (for sauce)
Instructions
- Preheat oven to 375°F (190°C). Mix the dry spices (ras el hanout, coriander, ground cinnamon, cumin, ginger, turmeric, cayenne, cloves, and pepper) in a small bowl.
- Heat olive oil in a Dutch oven over medium-high heat. Sauté the onion with a pinch of salt until golden brown, about 7-8 minutes.
- Add the red bell pepper, garlic, and cinnamon stick. Cook for 3 minutes, stirring often.
- Stir in the spice mix and cook for 1 minute until fragrant. Add a splash of broth to deglaze the pan, scraping up any browned bits.
- Add the remaining broth, squash, chickpeas, tomatoes, bay leaves, salt, and dates. Bring to a boil, then turn off the heat.
- Drizzle with extra olive oil, cover tightly with a lid, and transfer to the oven. Bake for 40 minutes until the squash is tender.
- While baking, mix the yogurt sauce ingredients (yogurt, lemon juice, pinch of coriander and salt). Keep chilled.
- Remove tagine from oven and let sit for 15 minutes. Stir in lemon zest and juice. Serve topped with yogurt sauce and fresh herbs.
Notes
If you don’t have a Dutch oven, use a deep oven-safe skillet and cover tightly with aluminum foil. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 30 min
- Resting Time: 15 min
- Cook Time: 55 min
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 24g
- Sodium: 498mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 17g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Vegan Tagine with Chickpeas, Moroccan stew, vegan dinner, gluten-free recipe, one pot meal, butternut squash recipe