Butternut squash & chickpea tagine

Marathon recipe for 2 adults + 2 children people, takes only 25 mins; recipe has oil, red onion, garlic clove, ginger, cumin, coriander, cinnamon, chilli powder, butternut squash, carrot, courgette, tomatoes, chickpeas and couscous.

Butternut squash & chickpea tagine

Butternut squash & chickpea tagine

Recipe by Chef Soomro Course: Marathon

2 adults + 2 children

Prep time

5 mins


  • Chilli Powder: 1/4 tsp mild chilli powder
  • Cumin: 1/2 tsp ground cumin
  • Coriander: 1 tsp ground coriander
  • Garlic Clove: 2 garlic cloves, crushed
  • Red Onion: 1 red onion, finely chopped
  • Carrot: 2 carrots, cut into small dice
  • Couscous: cooked couscous or rice, to serve
  • Courgette: 1 courgette, cut into small dice
  • Cinnamon: 1 tsp cinnamon
  • Butternut Squash: 500g bag frozen butternut squash chunks
  • Oil: 1 tbsp oil
  • Ginger: 1 tsp grated ginger
  • Tomatoes: 2 x 400g cans chopped tomatoes
  • Chickpeas: 1 x 400g can chickpeas, drained


  1. Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.