Dinner

Chickpea and Squash Tagine

Name: Chickpea and Squash Tagine
Total time: 40 min
Yield: 4 servings
Ingredients: 1 butternut squash, cubed; 2 tins chickpeas, drained; 1 onion, diced; 2 cloves garlic; 1 tsp cumin; 1 tsp cinnamon; 6 dried apricots, chopped; 600ml vegetable stock; 1 tbsp olive oil; Handful coriander

Butternut squash and chickpeas simmered with cumin, cinnamon and apricots, served with couscous.

40 minServes 4380 kcal per serving

What you need

1 butternut squash, cubed
2 tins chickpeas, drained
1 onion, diced
2 cloves garlic
1 tsp cumin
1 tsp cinnamon
6 dried apricots, chopped
600ml vegetable stock
1 tbsp olive oil
Handful coriander

How to make it

Step 1
Soften onion and garlic in oil for 5 minutes.
Step 2
Add spices for 1 minute.
Step 3
Add squash, chickpeas, apricots and stock.
Step 4
Simmer for 25 minutes until squash is tender.
Step 5
Finish with coriander.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	380 kcal
Protein	13 g
Carbohydrate	58 g
Fat	8 g

This recipe fits these eating styles by the numbers and the ingredients: Mediterranean.

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Last updated 24 September 2026