Moroccan Chickpea Tagine - with cups & ounces
Our moroccan chickpea tagine recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 4
Prep 15 minutes · Cook 40 minutes
| 3 tbsp | olive oil |
| 1 | onion, diced |
| 4 | garlic cloves, minced |
| 0.7 oz (20 g) | fresh ginger, grated |
| 2 tbsp | ras el hanout |
| 1 tsp | ground cumin |
| 1.1 lbs (500 g) | butternut squash, diced |
| 14.1 oz (400 g) | garbanzo beans, drained |
| 14.1 oz (400 g) | chopped tomatoes |
| 3.5 oz (100 g) | dried apricots, halved |
| 2.08 cups (500 ml) | vegetable stock |
| 1 | preserved lemon, rind only, finely chopped |
| 5.3 oz (150 g) | couscous, to serve |
| 2 tbsp | flaked almonds, toasted |
| 1 small bunch | cilantro |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
Explore the course Browse more US recipes