Vegetarian Butternut Squash Tagine

Need a quick vegetarian entree? You won't miss the meat in this flavorful and rich tasting vegetarian butternut squash tagine. It's sweet and spicy and yummy.

Course Main

Cuisine Middle Eastern

Keyword squash tagine, vegetarian stew

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 325kcal

Author justalittlebitofbacon

Ingredients

2 tbsp olive oil
1 medium white onion, finely chopped
4 cloves garlic, minced
1 medium butternut squash, peeled, 2-inch dice
2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1/2 tsp cayenne powder
4 cups vegetable stock
2 15-oz cans chickpeas, drained, about 3 cups
1/2 cup dried figs, sliced into 3-4 pieces
lemon zest from one lemon
1/4 cup chopped fresh parsley
kosher salt and pepper to taste
8 oz plain Greek yogurt or vegan yogurt, optional

Instructions

Heat the oil in a large pot over medium-low heat. Add the onion and a sprinkle of salt and saute until the onion is soft and turning golden, about 10 minutes. Add the garlic and squash and saute for 5 minutes more, just until the squash is starting to soften around the edges. Add the cumin, turmeric, coriander, and cayenne. Saute, stirring often, for 30 seconds to toast the spices.
Pour in the vegetable stock and add the chickpeas, figs, and lemon zest. Increase the heat and bring the tagine to a boil. Lower the heat and cover the pot. Simmer for 15 minutes, or until the squash is tender and cooked through.
Stir in the parsley. Taste and adjust the seasonings, adding more spices, salt, or pepper as needed. Serve over rice or couscous.

Notes

Dried Fruit: Other dried fruit would be great in this tagine, such as apricots, dates, or prunes. I happen to love figs and usually have some in my pantry. If you are not a big fan of dried fruits, add just a few to start and then add more later if you wish.
Toppings: We like to eat this with a dollop of plain Greek yogurt stirred into the bowl. It provides a great, creamy contrast to the flavors of the tagine.
Time Saver: To cut down on the prep time, many supermarkets have peeled and roughly chopped butternut squash. This is a 30 minute meal if you don't have to peel the squash since you can dice the onions while the oil heats.

Nutrition

Calories: 325kcal