Lamb Tagine with Chickpeas & Butternut Squash

Lamb Tagine

A tagine is both a cooking vessel (wide shallow base with a conical top) and a type of stew. A large skillet or Dutch oven with a lid works fine.


  • 12oz (360gr) boneless lamb, trimmed, cut into 3 or 4 pieces
  • 3/4 cup (6oz, 170gr) chickpeas, drained
  • 1 1/2 cups (7oz, 200gr) cubed butternut squash
  • 1416 dry-cured Greek olives (1.5oz, 50gr), pitted, roughly chopped
  • 1 medium onion, cut in half, vertically sliced
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1/3 (3oz, 90gr) cup white wine
  • 1 cup (8oz, 250gr) tomato, peeled., chopped
  • 3 bay leaves
  • 1 tsp rosemary
  • 1 tsp paprika
  • 1/2 tsp cumin


  • Heat oil in a tagine, heavy pot or Dutch oven with tight-fitting lid.
  • Add lamb and brown on all sides. Remove and set aside. 
  • Add the onion, garlic, paprika, cumin and sauté until tender and starting to brown, about 5 minutes.
  • Return the lamb to the pot, add herbs, wine, tomato, chickpeas and squash.
  • Cover, turn heat to low and braise for 60 minutes.
  • Stir olives into stew. 
  • Spoon meat and vegetables onto a platter and serve with Couscous.


I use quick couscous – put it into a bowl, pour boiling stock over, cover and let sit for 10 minutes.  Very easy.
If you have a larger can of chickpeas, drain into a container, add the extra chickpeas and refrigerate.

Keywords: lamb tagine, chickpeas, butternut squash

Share via
Copy link
Powered by Social Snap