Mediterranean Sweet-Salty Vegetable Tajine: Squash, Raisins, and Chickpeas
This Mediterranean-inspired tajine balances sweet and savory flavors beautifully. Tender chunks of squash, creamy chickpeas, and soft raisins soak up a warmly spiced sauce that smells as good as it tastes. It’s the kind of dish that feels comforting yet bright, perfect for cool evenings or relaxed weekend dinners. A tajine is traditionally slow-cooked in a clay pot, but this version works wonderfully in a Dutch oven or heavy-bottomed pan. Serve it with couscous, rice, or flatbread to make it a complete meal.
Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Cook Time: 50 minutes
Serves: 4–6
Ingredients
Vegetables:
1 medium butternut squash (peeled and cubed) or 2 medium zucchinis (chopped)
1 can (400 g / 15 oz) chickpeas, drained and rinsed
1 large onion, finely chopped
3 cloves garlic, minced
1 large carrot, sliced (optional)
1 small sweet potato, cubed (optional)
Dried Fruits:
½ cup raisins (golden or regular)
¼ cup dried apricots, chopped (optional)
Spices:
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp smoked paprika or sweet paprika
1 tsp ras el hanout (or substitute with a mix of cumin, coriander, and nutmeg)
Liquids:
2 tbsp olive oil
1½ cups vegetable broth or water
½ cup canned diced tomatoes (optional, for extra body)
Herbs & Garnish:
2 tbsp chopped fresh parsley
2 tbsp chopped cilantro
Fresh mint leaves (optional, for garnish)
Toasted almonds or pine nuts, for topping
Other:
Salt and black pepper, to taste
Instructions
Sauté the aromatics:
Heat olive oil in a large tajine or heavy pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
Toast the spices:
Sprinkle in the cumin, turmeric, cinnamon, ginger, paprika, and ras el hanout. Stir well for 30–60 seconds to let the spices bloom in the oil. This deepens their flavor and gives the dish its signature aroma.
Add vegetables:
Add the squash (or zucchini), carrot, and sweet potato if using. Toss everything in the spices so the vegetables are evenly coated.
Add chickpeas and fruits:
Stir in the chickpeas, raisins, and apricots. The dried fruits will plump up during cooking and add a gentle sweetness that balances the spices.
Pour in liquids:
Add the vegetable broth and diced tomatoes (if using). Stir gently, season with salt and black pepper, and bring to a simmer.
Simmer until tender:
Lower the heat to medium-low, cover, and cook for 40–45 minutes, stirring occasionally. The squash should be soft but still hold its shape, and the sauce should be slightly thickened.
Finish with herbs and garnish:
Stir in fresh parsley and cilantro before serving. Sprinkle with toasted almonds or pine nuts and garnish with mint leaves if you like a fresh touch.
Serve warm:
Enjoy your tajine with fluffy couscous, rice, or warm pita bread to soak up the sauce.
Tips
For richer flavor: Add a tablespoon of tomato paste or a squeeze of lemon juice in the last 10 minutes of cooking to brighten the sauce.
Texture control: If you like your tajine thicker, simmer uncovered for the last 10 minutes. For a more stew-like texture, add a little extra broth.
Make it heartier: Stir in cooked lentils or quinoa for added protein.
Nut-free option: Skip the almonds and garnish with toasted sesame seeds instead.
Cooking in a real tajine: Keep the heat low and use a heat diffuser to prevent the clay pot from cracking.
Variations
With Root Vegetables:
Replace squash with parsnips, carrots, or turnips for a more rustic flavor.
With Couscous or Bulgur:
Stir cooked couscous or bulgur directly into the tajine at the end to make it a one-pot meal.
Spicy Kick:
Add a pinch of cayenne or a diced chili pepper to give the dish a subtle heat.
With Dried Figs or Dates:
For a deeper sweetness, substitute raisins with chopped dried figs or dates.
Lemon-Herb Version:
Add preserved lemon peel and extra mint for a fresh, tangy twist that leans more toward Moroccan flavors.
Q&A
Q: Can I use canned pumpkin or frozen squash?
A: You can, but the texture will be softer. Add it near the end to prevent it from turning mushy.
Q: What can I use instead of ras el hanout?
A: Mix equal parts cumin, coriander, cinnamon, and nutmeg. It won’t be identical but gives a similar warmth.
Q: Is this dish freezer-friendly?
A: Yes, it freezes very well. Store it in airtight containers for up to 2 months. Reheat gently on the stove with a splash of water.
Q: Can I add protein like chicken or tofu?
A: Absolutely. Brown chicken pieces before adding the vegetables, or stir in cubed tofu near the end.
Q: How do I make it oil-free?
A: Sauté the onions and garlic in a bit of broth instead of olive oil. The flavor will still be great.
Nutrition
(Per Serving)
Approximate values based on 6 servings
Calories: 280
Protein: 9 g
Fat: 9 g
Carbohydrates: 42 g
Fiber: 9 g
Sugars: 14 g
Sodium: 380 mg
Conclusion
This Mediterranean Sweet-Salty Vegetable Tajine is a cozy, aromatic dish that perfectly captures the balance of comfort and vibrancy found in Mediterranean cooking. The sweetness of raisins, the earthiness of chickpeas, and the warmth of spices come together in every bite. Whether you serve it at a family dinner or a weekend gathering, it’s a dish that feels both special and nourishing.