# Chickpea and Squash Tagine

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

40 min. Serves 4. 380 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

Chickpea and Squash Tagine

1. **Step 1**: Soften onion and garlic in oil for 5 minutes.
2. **Step 2**: Add spices for 1 minute.
3. **Step 3**: Add squash, chickpeas, apricots and stock.
4. **Step 4**: Simmer for 25 minutes until squash is tender.
5. **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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Source: https://nomeriu.com/recipes/chickpea-and-squash-tagine
Last updated: 2026-09-24