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Moroccan Chickpea and Butternut Squash Tagine
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 cups peeled and cubed butternut squash
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes with juices
  • 1 cup low-sodium vegetable broth
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges for serving

Instructions
 

  • Add the chopped onion, minced garlic, cubed butternut squash, and drained chickpeas to the slow cooker.
  • Pour in the diced tomatoes with their juices and the vegetable broth.
  • Drizzle the olive oil over the mixture, then sprinkle in the cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper.
  • Stir everything gently until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours or until the squash is fork-tender.
  • Taste and adjust salt or pepper if needed, then stir in half the chopped cilantro.
  • Ladle into bowls and serve with the remaining cilantro and lemon wedges on the side.

Notes

For extra depth, stir the spices into the onion and garlic before adding them to the slow cooker. Leftovers keep well in the fridge for three days and reheat nicely with a splash of broth to loosen the sauce. If you want a thicker consistency, mash a few pieces of squash against the side of the pot before serving.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker