One Pot Vegetarian Chickpea Tagine Recipe

If you've ever been curious about African cuisine and the warm, spiced flavors of a traditional tagine cooking, you're in the right place. The best part? You don't need a fancy clay tagine pot to make this recipe - a trusty Dutch oven will do the job beautifully. This one pot vegetarian chickpea and butternut squash tagine is loaded with butternut squash, zucchini, eggplant, and a touch of pumpkin for richness. To finish, pearl couscous is stirred in along with chickpeas so it soaks up the flavorful broth as it cooks - giving you a cozy, one pot Moroccan-inspired meal.

What You'll Need: Tagine Pot vs. Dutch Oven

When it comes to tagine cooking, one of the first questions people ask is: what actually makes a tagine a tagine?

A tagine is both the name of the dish and the pot it's traditionally cooked in. The pot has a wide, shallow base and a tall conical lid designed to circulate steam back down into the stew. This creates tender vegetables and layers of flavor with minimal liquid.

But don't worry if you don't own one! A Dutch oven works as a wonderful stand-in:

• Use a Dutch Oven for: Making a tagine when you don't have the traditional clay pot. Choose the widest, shallowest Dutch oven you own to keep liquid to a minimum for the most authentic results.

So whether you're cooking in a rustic tagine or your favorite enamel Dutch oven, you'll end up with a hearty, flavorful dish.

Ingredients and their Roles in Tagine Cooking

Here's a peek at the key players in this vegetarian tagine recipe - classic vegetables and spices inspired by African cuisine, with a few swap-outs if you want to play around with tagine cooking at home.

• Butternut squash - Adds sweetness and body. You can switch it up with a traditional root vegetable found in North African cuisine, such as pumpkin or even sweet potato.
• Chickpeas - The protein backbone of this vegetarian tagine. Not a fan? White beans or lentils make great substitutes and still keep the feel of traditional tagine cooking.
• Zucchini & Eggplant - Classic Mediterranean vegetables that soak up the sauce and carry those warm Moroccan spices beautifully.
• Pumpkin purée - Adds creaminess and depth. Freeze leftover purée in ice cube trays for perfect drop-ins to soups, stews, and sauces. You can also buy just the right amount by checking the baby food aisle - those little jars are portioned perfectly when you only need a small amount.
• Leeks, onions, garlic, and ginger - The aromatic base that builds flavor, just like you'd find in slow-simmered dishes across African cuisine.
• Carrots, celery, currants - Balance the savory with sweetness and texture.
• Curry powder & lemon - The spice blend and citrus keep the tagine vibrant, fragrant, and balanced.
• Vegetable broth - To keep this vegetarian, I like to use Better Than Bouillon. It's a concentrated base where 1 teaspoon makes 1 cup of broth - super handy when you don't want to open a whole carton. For this dish you can use their vegetable base, or my favorite: the No Chicken Base, which is completely plant-based but tastes just like chicken broth.
• Pearl couscous - Simmered directly in the tagine, it absorbs all that flavorful sauce and turns this dish into a one-pan Moroccan-inspired meal.

See recipe card for quantities.

Step-by-Step: How to Make a Vegetarian Chickpea Tagine

1. Start with the aromatics. Warm olive oil in your Dutch oven, then sauté the ginger, onions, leeks, and garlic until soft and fragrant. (The kitchen will smell amazing already - you'll think you've done more work than you have.)

2. Spice it up. Stir in curry powder and let it bloom for a minute. This is your flavor base. Then toss in butternut squash (or pumpkin/sweet potato) and zucchini with just enough broth to cover and let it simmer.

3. Bring in the rest. Eggplant, carrots, celery, and currants all go in. Add a bit more broth if needed and simmer until tender.

4. Stir in chickpeas, pumpkin purée, lemon juice, and salt. This is where the magic happens - thick, fragrant, and golden.
5. Add pearl couscous directly to the simmering tagine and cook until al dente. It soaks up all that broth, turning this into a "scoop-and-serve" kind of meal.

6. Brighten it. Zest of lemon over the top just before serving.

Did you make this recipe?

Share your thoughts

Let me know what you thought. Leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.

Leftover Pumpkin Purée Ideas

Don't let that open can of pumpkin languish in your fridge.   Although, you can store opened purée in the fridge for up to 5 days in a sealed container.

Do This instead: Portion leftovers into ice cube trays, freeze solid, then pop cubes into freezer bags. This makes it easy to grab exactly what you need for soups, stews, or sauces.

On my site, you'll find more recipes that call for pumpkin, like:

• Silky Pumpkin Pasta Sauce - a pumpkin pasta sauce with crispy fried sage is delightfully creamy, cozy, comforting and perfectly portioned for two.
• Gluten Free Cinnamon Swirl Pumpkin Zucchini Bread.
• Chili Booster - stir 1-2 tablespoons into my favorite turkey chili (or any chili). Adds body and subtle sweetness.
• Smoothie Add-In - blend with banana, almond milk, and a dash of pumpkin spice for breakfast magic.

What to Do with Leftover Butternut Squash and Eggplant,

Cooking for two often means you've got a little extra produce hanging around after a recipe. Here's how to store your leftovers - and stretch them into another meal without waste.

Butternut Squash

• Storage: Keep uncut squash in a cool, dark pantry for up to a month. Once peeled and diced, store in an airtight container in the fridge for up to 4 days.
• Freezing: Yes, you can freeze butternut squash, but blanch it first. Raw squash tends to get mushy - a quick 3-minute boil followed by an ice bath keeps the texture better. Spread diced squash on a sheet pan to freeze, then transfer to a freezer bag.
• Make this: Butternut squash and Apple Grilled Cheese a fall-inspired adult grilled cheese that makes weeknights feel special.

Eggplant

• Storage: Fresh eggplant keeps best at room temperature (not in the fridge, where it spoils faster). Use within 3-4 days.
• Freezing: Raw eggplant doesn't freeze well - it becomes spongy. Instead, cook it first (roast, grill, or sauté), then freeze in portions. Perfect for tossing into pasta dishes, curries, or soups later.
• Make this: Asian eggplant meatballs or Thai Chicken and Eggplant Panang Curry

Game Day Recipes

Small-Batch Recipes for Big Wins

No need for a crowd-these perfectly portioned game day food for two recipes are designed for you and your favorite sports fan. From sliders to chili, game day has never been so delicious!

Find a Recipe