Start Veganuary Right: One-Pot Butternut Squash & Chickpea Tagine

Moroccan style tagine with a crunchy and herby tofu topping. Click/press on *more* for the recipes.
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RECIPES IN VIDEO:

Baked Butternut, Chickpea & Date Tagine with Crispy Herb Tofu Crumble
Serves 4
Ingredients

Tagine
30ml olive oil (2 tbsp)
200g yellow onion, diced (1 large / ~1½ cups)
150g red bell pepper, chopped (1 medium / 1 cup)
400g butternut squash, peeled and cut into bite-sized pieces (3 cups)
1 cinnamon stick (optional)
2 bay leaves
15g garlic, finely chopped (4 cloves)
10g fresh ginger, finely chopped (1 tbsp)
1 tsp Harissa (or 1 tsp smoked paprika)
2 tsp ground coriander
1½ tsp ground cumin
½ tsp ground ginger
¼ tsp ground turmeric
⅛ tsp ground cloves
Black pepper, to taste
240g cooked chickpeas (1½ cups)
400–600g chopped tomatoes (1¾–2½ cups), depending on how saucy you want it
500ml vegetable stock (2 cups)
50–75g Medjool dates, chopped (3–5 dates / ⅓–½ cup)
1½ preserved lemons, flesh discarded, peel finely chopped (or zest of ½ lemon)
15ml lemon juice (1 tbsp)
Salt, to taste

Tofu crumble
400g extra-firm tofu, pressed and crumbled (2½ cups)
100g ground almonds (1 cup)
8g cornflour (1 tbsp)
15ml olive oil (1 tbsp)
1 tsp harissa
1 tsp ground cumin
30g mixed fresh herbs, finely chopped (1 packed cup)
or dried herbs such as thyme, oregano and rosemary (1 tsp each)
Salt and black pepper

Method

– Heat olive oil in a wide ovenproof pan over medium heat. Add onion, pepper and butternut squash along with the cinnamon stick and bay leaves and a pinch of salt. Cook for 10–12 minutes until the vegetables are soft and lightly golden.
– Add garlic and fresh ginger and cook for 2 minutes until softened and fragrant. Add the harissa, ground spices and black pepper and cook for a further 1 minute.
– Stir in chickpeas, chopped tomatoes, vegetable stock, dates, preserved lemon and salt. Bring to a gentle simmer and cook uncovered for 10–15 minutes until the squash is starting to soften and the sauce is slightly thickened.
– Adjust seasoning, stir in lemon juice, then remove the bay leaves and cinnamon stick and level out the surface.
– Preheat the oven to 220°C (200°C fan). Mix tofu with ground almonds, cornflour, olive oil, harissa, cumin, herbs, salt and pepper until evenly coated and crumbly.
– Scatter the tofu crumble evenly over the tagine, drizzle lightly with olive oil and bake uncovered for 20–25 minutes until lightly golden. If the top isn’t crisp enough, grill for a few minutes, keeping a close eye so it doesn’t burn.
– Finish with extra chopped herbs and a drizzle of olive oil. Serve with quinoa and carrot slaw.

Quick Carrot Slaw
Serves 4
200g carrot, peeled and grated (2 medium / ~1½ cups)
15ml lemon juice (1 tbsp)
15ml pomegranate molasses (1 tbsp)

– Small handful parsley or coriander, chopped
Toss carrot with lemon juice, pomegranate molasses and herbs. Let sit for 5–10 minutes to absorb the flavours before serving.

Turmeric & Cumin Quinoa
Serves 4
200g quinoa, rinsed (1¼ cups)
350ml cold water or vegetable stock (1½ cups)
1 tsp ground cumin (2g)
½ tsp ground turmeric (1g)
Pinch salt

– Add quinoa, water or stock, cumin, turmeric and salt to a saucepan. Bring to the boil, cover, then reduce to a low simmer and cook for 12–15 minutes until the liquid is absorbed. Remove from the heat, rest covered for 5 minutes, then fluff with a fork before serving.

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TIMELINE
0:00 Intro

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Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.