Moroccan Chickpea and Squash Tagine

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mediterranean · 45 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 2 cans (15 oz each) canned chickpeas
• 1/2 lb, cubed butternut squash
• 1 can (14.5 oz) canned diced tomatoes
• 1, diced yellow onion
• 3/4 tsp ras el hanout
• 1/4 tsp ground cinnamon
• 1/4 cup, chopped dried apricots
• 1/2 cup whole-wheat couscous
• 1 1/4 tbsp extra-virgin olive oil
• 1/4 cup, chopped fresh cilantro

Method (tap to check — screen stays awake)

1. Heat olive oil in a large pot and soften the onion over medium heat for 5 minutes.
2. Add the ras el hanout and cinnamon and stir for 1 minute until fragrant.
3. Add the squash, chickpeas, tomatoes, apricots, and a cup of water, then season with salt.
4. Cover and simmer for 25 minutes until the squash is tender.
5. Meanwhile, steam the couscous with boiling water for 5 minutes and fluff with a fork.
6. Spoon the tagine over the couscous and finish with fresh cilantro.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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