Main course Moroccan-inspired
Butternut Squash and Chickpea Tagine with Couscous
Vegan
Editorially prepared
Squash, carrots and courgette simmered in a tomato sauce with chickpeas, ginger, cumin and cinnamon. Serve with fluffy couscous, lemon juice and parsley.
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Ingredients
4 servings · metric units
For more servings, use a wider casserole or cook in two pans. Simmering time depends on the size of the pieces rather than the number of servings, but a larger batch takes longer to reach a simmer. Measure the couscous water using the packet ratio.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of butternut squashHokkaido squash
Use the same prepared weight after removing the seeds. Peel it for a similarly smooth texture. Hokkaido squash can be more floury; check tenderness earlier and add a little water if the sauce becomes too thick.
- Instead of flat-leaf parsleyfresh coriander
Replace the parsley with chopped coriander to taste. It has a stronger, citrus-like aroma; add it only when serving.
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Optional ingredients and substitutions
You’ll need
wide heavy-based casserole with a lid, about 4 litres · hob · chopping board, sharp knife and vegetable peeler · fine grater · sieve · kitchen scales and measuring jug · kettle · heatproof bowl with a lid or a plate to cover it · spoon and fork · 4 plates
Method
0/8 stepsPrepare the ingredients
Wash the vegetables. Peel and deseed the squash, then cut the flesh into roughly 1.5 cm cubes. Peel the carrots and cut into roughly 0.5 cm dice; cut the courgette into roughly 1.5 cm cubes. Peel and finely chop the onion and garlic, then peel and grate the ginger. Rinse and drain the chickpeas. Wash, dry and chop the parsley. Measure the remaining ingredients. Allow about 20 minutes for this stage.
Prepare the ingredients Soften the onion
Warm the olive oil in a wide casserole over a medium heat for about 2 minutes, without letting it smoke. Add the onion and cook for about 8 minutes from adding it, stirring frequently, until softened and lightly golden at the edges. Reduce the heat if it starts browning before it softens.
08:00Soften the onion Cook the spices
Reduce the heat. Add the garlic, ginger, cumin, ground coriander, cinnamon and chilli. Stir for about 2 minutes from adding the spices, until fragrant but before the garlic browns. Add a splash of extra water if the spices stick.
02:00Cook the spices Add the vegetables and tomatoes
Add the squash, carrots, courgette, tomatoes with their juice and the water for the tagine. Season lightly with salt and stir well. Increase to a medium heat and cook for about 5 minutes, stirring, until the sauce is gently bubbling throughout the pan. Allow longer if needed before starting the simmering stage.
Add the vegetables and tomatoes Simmer until tender
Cover the pan and reduce the heat so the sauce bubbles gently. Simmer for 15–20 minutes from covering; allow 18 minutes for planning. Meanwhile, prepare the couscous in the next step. Stir about halfway through and check that the sauce is not sticking. Towards the end, test the squash and carrots: a knife should enter without hard resistance, while the squash pieces still hold their shape. If the vegetables are firm, continue simmering and check every few minutes, adding a little extra water if needed.
18:00Simmer until tender Prepare the couscous
While the vegetables simmer under their lid, put the couscous in a heatproof bowl and season lightly with salt. Measure the couscous water, following the packet ratio where necessary, and bring it to the boil in a kettle. Pour it over the couscous, stir briefly and cover. Leave for 5 minutes from covering, or for the time stated on the packet. The grains should absorb the water and become tender. Separate them with a fork; if still firm and dry, add a splash of boiling water and cover for another 2 minutes. Keep the finished couscous covered. Return to the pan and check that the vegetables are tender before adding the chickpeas.
05:00Prepare the couscous Heat the chickpeas
Gently stir the chickpeas into the tender vegetables. Cook over a low heat for about 5 minutes from adding them, until the chickpeas are hot in the centre and the sauce is thick but still flowing. Cover the pan if the sauce is already the right consistency, or leave uncovered if it needs reducing. Stir gently towards the end and check the chickpeas. Cook for longer if needed.
05:00Heat the chickpeas Season and serve
Take the pan off the heat. Add the lemon juice, taste the sauce and adjust the salt. Check that the couscous is tender and separate the grains again with a fork. Divide the couscous between plates, spoon the tagine alongside and scatter the parsley over the vegetables. Serve straight away.
Season and serve
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Tips
- Cut the carrots smaller than the squash: they can take longer to soften in the tomato sauce.
- If the vegetables are tender but the sauce is watery, simmer uncovered for a few minutes. If the sauce thickens before the carrots soften, add a little water and cover the pan.
- Separate the couscous grains with a fork rather than pressing them with a spoon. Keep covered until serving.
Storage
Store the tagine and couscous separately. Divide leftovers between shallow containers, cool quickly and refrigerate within 2 hours of cooking. Use within 48 hours. You can freeze the cooled tagine; defrost it in the fridge. Reheat only once, stirring and adding a little water if needed, until steaming hot throughout.
Timing
Hands-on: 45 min · Cooking: 40 min · Resting: 5 min
The total allows for tasks done in parallel. The individual times can overlap.
