Past Recipes
Moroccan Squash and Chickpea Tagine

Moroccan Squash and Chickpea Tagine with Quinoa and Almonds

See upcoming menus

Get weekly recipes and ingredients delivered.

A North African stew combining simmered meat or poultry with vegetables and warming spices, tagine is one of our favorite meals to heat up cold nights. In this vegetarian version, Chef Andrea is spotlighting roasted butternut squash, plus bell pepper, chickpeas, and tomato, then seasoning it all with honey, cinnamon, turmeric, paprika, coriander, and cumin. Though the dish is traditionally served with Moroccan couscous, we’re swapping in quinoa to soak up every last saucy bite. A squeeze of lime at the end provides a burst of bright flavor, and almonds add satisfying crunch.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 720
  • Protein 19g
  • Total Carb 108g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    • 2/3 cup
    • quinoa
  • red onion
    • 1
    • red onion
  • honey
    • 1 packet
    • honey
  • ground coriander
    • 1/4 teaspoon
    • ground coriander
  • chickpeas
    • 1 cup
    • chickpeas
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • garlic powder
    • 1/8 teaspoon
    • garlic powder
  • cilantro
    • 1/4 ounce
    • cilantro
  • ground ginger
    • 1/4 teaspoon
    • ground ginger
  • ground cinnamon
    • 1/8 teaspoon
    • ground cinnamon
  • ground turmeric
    • 1/2 teaspoon
    • ground turmeric
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • red bell pepper
    • 1
    • red bell pepper
  • butternut squash
    • 12 ounces
    • butternut squash
  • ground cayenne pepper
    • 1/8 teaspoon
    • ground cayenne pepper
  • lime
    • 1
    • lime
  • 14-ounce can diced tomatoes
    • 1
    • 14-ounce can diced tomatoes
  • sweet paprika
    • 1/2 teaspoon
    • sweet paprika
  • roasted salted almonds
    • 3 tablespoons
    • roasted salted almonds

What You’ll Need

  • kosher salt
  • olive oil
  • black pepper
  • 6" small pot with lid
  • 8" medium pot
  • baking sheet

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Preheat oven to 425ºF. In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, rinse chickpeas. Rinse bell pepper and halve lengthwise, discarding seeds and stem. Cut into ¼-inch pieces. Cut butternut squash cubes to ½-inch pieces, if needed. Rinse cilantro and roughly chop leaves, discarding stems. Roughly chop almonds. Cut lime into wedges for serving. Peel onion and cut into small dice.

  3. Sauté Aromatics

    Sauté Aromatics

    Heat 1½ tablespoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until soft, about 5 minutes. Reduce heat to medium and add spice mix, paprika, chickpeas, and bell pepper. Sauté until slightly browned, about 5 minutes more. Season with ¼ teaspoon salt and black pepper as desired.

  4. Roast Butternut Squash

    Roast Butternut Squash

    While aromatics sauté, on a baking sheet, toss squash with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Roast until lightly brown and tender, 15-18 minutes. Set aside.

  5. Simmer Tagine

    Simmer Tagine

    While squash roasts, add vegetable stock, honey, and diced tomatoes and their juices to pot with aromatics and increase heat to high. Bring to a boil, then reduce heat to medium high and simmer until flavors have melded, about 10 minutes. Season with ¼ teaspoon salt and black pepper as desired. Use any remaining downtime to set the table.

  6. Finish and Plate Tagine

    Finish and Plate Tagine

    Once tagine has finished simmering, add roasted squash to pot and stir to combine. Taste and add salt and black pepper. Add half of cilantro to pot with quinoa, stir to combine, and divide between serving dishes. Spoon tagine over quinoa and garnish with almonds and remaining cilantro. Serve with lime wedges for squeezing over and dig in! 

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.