Roasted Aubergine and Butternut Tagine

Butternut Squash Tagine 

Roasting vegetables really brings out their flavour. Once roasted, add them along with chickpeas and spices and you have a tasty casserole.

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Although we're both meat eaters we didn't miss the absence of meat or chicken at all.

You don't need to buy a tagine to make this - a lidded casserole will be fine.

If it can go on the stovetop you will save on washing up! 😉

How to make Vegetable Tagine

Full details can be found in the full recipe in the printable recipe card below. 

Add the nicely roasted vegetables to the onions, chillies and spices to your Tagine or saucepan.

*Check on it after about 20 minutes and add the rest of the stock if you need to. When you are happy that it's all nicely cooked, have a taste to check the seasoning.

Add a little salt if you need to and more chilli flakes or whatever you think it needs.

Just before serving add the chopped coriander and serve with rice or couscous and flatbread for dipping and mopping.

You might also like these butternut squash recipes.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

vegetable tagine recipe, Moroccan vegetable tagine

Main, dinner

Moroccan

Yield: 4

Author: Jan Bennett

Butternut Squash Tagine

A vegetable tagine with deliciously warming spices.

Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M

Ingredients

• 1 kg butternut squash - peeled and cut into chunks
• 1 aubergine (eggplant) - cut into chunks
• 4 shallots - quartered
• 2 tablespoon olive oil
• 1 red chilli - finely chopped and de-seeded
• 3 fat cloves of garlic - peeled and finely chopped
• 1 medium onion - peeled and
• 1 tablespoon of Ras el Hanout
• 2 teaspoons cumin
• 2 teaspoons sweet paprika
• a good pinch of saffron
• 350ml hot chicken or vegetable stock - made from 1 Knorr stock cube
• 1 x 400g tin chickpeas - drained and rinsed
• 2 tomatoes - 1 quartered and the other diced
• a couple of pinches of dried chilli flakes - or to taste
• a good couple of squeezes of runny honey - or to taste
• salt and pepper to taste
• a small handful of chopped fresh coriander

Instructions

Preheat your oven to 200°C/400°F or Gas 6

1. Tip the squash, aubergines and shallots on a large shallow baking tray and pour over a couple of glugs of olive oil and a pinch of salt and black pepper.
2. Give it a good mix, spread it evenly on the tray, and roast for about 20 to 25 minutes, mixing them up halfway through. You're not looking for them to be seriously roasted, as they will continue to be cooked once in the Tagine.
3. In your Tagine (if you have one that can go on the stovetop) or large saucepan, fry the chopped onion, spices and garlic in another glug of olive oil along with the chilli. When it's done turn off the heat and wait till the vegetables have roasted nicely.
4. Add the nicely roasted vegetables to the onions, chillies and spices into your Tagine or saucepan. Remove a spoonful of the hot stock and crumble the saffron into it. Pour over the stock with the saffron along with 'almost' all the rest of the stock. Keep some to one side in case you need it later; if the mixture becomes too thick.
5. Purée just half the chickpeas in a food processor or give them a good mash with a fork. Now add the mashed-up chickpeas and the whole chickpeas, tomatoes, a couple of squeezes of runny honey and a pinch or two of chilli flakes to the Tagine.
6. Bring to a boil, then turn down to a simmer for about 45 minutes or until the vegetables are tender.
7. *Check on it after about 20 minutes and add the rest of the stock if needed.
8. When you are happy that it's all nicely cooked have a taste to check the seasoning - add a little salt if you need to and more chilli flakes or whatever you think it needs.
9. Just before serving add the chopped coriander and serve with rice or couscous and flatbread for dipping and mopping.

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