Squash, Chickpea & Sweet Potato Tagine Recipe

Rich in antioxidants, fiber, and nerve-boosting B vitamins, this vegetable-packed, chickpea tagine is perfect for chilly nights.

From "Eat Yourself Happy"
January 2015

  • Enjoy this Moroccan-inspired chickpea tagine that is vegetable- and antioxidant-packed.
    Photo by Will Heap
  • Start feeling happier instantly with the tips provided in “Eat Yourself Happy” by Gill Paul.
    Cover courtesy Hamlyn

Total Hands-On Time: about 1 hour

Preparation Time: 25 minutes

Cook Time: about 40 minutes

Yield: Serves 4-6

Boost your mood and achieve optimum health with Eat Yourself Happy (Hamlyn, 2014) by Gill Paul. There are dozens of types of depression, all with different causes, but nearly all can be improved by eating the right foods. We all feel low from time to time, so allow Paul to help you address your individual symptoms and gain quick results with easy recipes and lifestyle tips. The following recipe is excerpted from “Dinner” is for a chickpea tagine.

Squash, Chickpea & Sweet Potato Tagine Recipe


• 2 tablespoons olive oil
• 2 onions, chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 inch piece of fresh ginger root, peeled and grated
• 3 garlic cloves, unpeeled, crushed
• 1 tablespoon concentrated tomato paste
• 1 large butternut squash, peeled, seeded, and cut into chunks
• 2 sweet potatoes, peeled and cut into chunks
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1/3 cup chopped soft dried apricots
• 3 cups vegetable stock
• finely grated zest and juice of 1 lemon
• 2 cups rinsed, drained canned chickpeas
• 2 cups coarsely chopped fresh cilantro
• sea salt and black pepper
• pomegranate seeds, to garnish (optional)
• bulgur wheat, to serve


1. Heat the oil in a large saucepan over medium heat, add the onions, and cook gently for about 10 minutes, until soft. Stir in the coriander, cinnamon, cumin, chili powder, ginger, and garlic, then the tomato paste.

2. Cook for another 2-3 minutes, then add the squash, sweet potatoes, carrots, parsnips, and apricots and stir well. Add the stock, lemon zest, and lemon juice, bring to a boil, then reduce the heat and simmer, uncovered, until the vegetables are almost cooked.

3. Add the chickpeas and half the fresh cilantro, then season to taste. Cook for another 10-15 minutes, then stir in the remaining cilantro and remove from the heat. Serve immediately with bulgur wheat, sprinkled with pomegranate seeds, if desired.

Learn the basics of “happiness foods” and find more recipes in How to Eat Yourself Happy.

This excerpt has been reprinted with permission from Eat Yourself Happy: Ingredients & Recipes for a Good Mood, Every Day by Gill Paul and published by Hamlyn a division of Octopus Publishing Group, 2014.

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