Photo of North African Lentil-Chickpea Tagine by WW

North African Lentil-Chickpea Tagine

Points® value
Total Time
5 hr 5 min
35 min
4 hr 30 min
Morroccan flavours do great things for lentils, butternut squash, and chickpeas. Make extra to freeze.


Olive oil

1 tbsp(s)


1 large, chopped


4 clove(s), large, minced

Ginger root

2 tbsp(s), peeled, minced

Ground cumin

2 tsp(s)

Table salt

¾ tsp(s)

Ground coriander

½ tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Butternut squash

1½ pound(s), peeled, seeded, and cut into 1-inch chunks

Dry lentils

1½ cup(s), brown or green, picked over, rinsed, and drained

Vegetable broth

3 cup(s)

Canned drained chickpeas

15½ oz, (1 can), rinsed and drained

Stewed tomatoes

14½ oz, (1 can)

Fresh parsley

cup(s), chopped, flat-leaf

Plain fat free Greek yogurt

¾ cup(s)

Smoked paprika

1 tsp(s)


  1. In a medium skillet over medium heat, warm oil. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ginger, cumin, salt, coriander, and red pepper flakes; cook, stirring, until fragrant, about 1 minute longer. Spoon into a 5- or 6-qt slow cooker.
  2. Add squash, lentils, and broth to slow cooker, stirring well to combine. Cover and cook until lentils and squash are tender, about 2 hours on High or 4 hours on Low. Stir in chickpeas and tomatoes. Cover and cook 30 minutes on High. Stir in chopped parsley. Ladle evenly into 6 shallow bowls and dollop with yogurt; sprinkle with paprika and peanuts. Garnish with parsley sprigs.
  3. Per serving: 11/2 cups tagine, 2 tbsp yogurt, and 1 tbsp peanuts