Moroccan tagine

Spicy Moroccan Butternut Squash and Chickpea Tagine

This is a warming spicy dish with a hint of tasty sweetness thanks to dried apricots and cinnamon. Serve on a bed of quinoa or couscous and sprinkle with chopped almonds and pomegranate seeds and a generous serve of Italian parsley. Recipe thanks to Blue Diamond Almonds UK.

Watch the full recipe ‘How to’ video here:



  • 1 tbsp oil
  • 1 red onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp harissa paste or hot sauce
  • 1 tbsp tomato paste
  • 300g chickpeas
  • 1 butternut squash, peeled and cubed
  • 1 tsp. vegetable stock powder
  • 250ml Unsweetened Almond Breeze Almond Milk
  • 8 dried apricots, roughly chopped
  • Handful of roasted almonds, roughly chopped
  • Handful Italian parsley
  • 2-3 tbsp pomegranate seeds


  1. Heat the oil in a large non-stick pan with a lid. Add the finely sliced onion and cook for 5 minutes, stirring regularly, until the onions are lightly browned and starting to soften.
  2. Next add the crushed garlic and continue to cook for a 2 more minutes, making sure it doesn’t burn.
  3. Sprinkle over the ginger, cinnamon cumin and add the harissa and tomato paste. Stir together with the onions and garlic.
  4. Add the chickpeas, cubed butternut squash, vegetable stock, then pour over the Unsweetened Almond Breeze Almond Milk, stir, bring to the boil and turn the heat down to a simmer.
  5. Place the lid on and leave to simmer for 30 minutes.
  6. Next add the apricots and cook for a further 20 minutes until the butternut squash is tender.
  7. Serve with chopped roasted with almonds, fresh parsley, pomegranate seeds and your choice of couscous or quinoa.
Serves 4
Prep Time 15 minutes; 50 minutes cooking time