Photo of North African Lentil-Chickpea Tagine by WW

North African Lentil-Chickpea Tagine

Total Time
3 hr 5 min
35 min
2 hr 30 min
Moroccan flavors do great things for lentils, butternut squash, and chickpeas. Make extra to freeze.


Olive oil

1 Tbsp

Uncooked onion(s)

1 large, chopped


4 large clove(s), minced

Ginger root

2 Tbsp, minced peeled fresh

Ground cumin

2 tsp

Table salt

¾ tsp

Dried ground coriander

½ tsp

Red pepper flakes

¼ tsp

Uncooked 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 chickpeas

15½ oz, (1 can), rinsed and drained

Canned stewed tomatoes

14½ oz, (1 can)

Fresh parsley

cup(s), chopped flat-leaf

Plain fat free Greek yogurt

¾ cup(s)


  1. Heat oil in medium skillet over medium heat. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ginger, cumin, salt, coriander, and pepper flakes; cook, stirring, until fragrant, about 1 minute longer. Spoon into 5- or 6-quart slow cooker.
  2. Add squash, lentils, and broth to onion mixture, 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. Garnish with parsley sprigs.
  3. Per serving: 1 1/2 cups tagine and 2 tablespoons yogurt