Recipe and Photo by The Roasted Root. Adapted for Intervale Food Hub Members

A tagine is the name for both a type of pot used for cooking, and the final dish that's traditionally made in that pot. You can make this recipe using a stew pot!


  • 2 tablespoons cooking oil
  • 1 medium-sized yellow onion, diced
  • 1 cup medium-sized sweet potato chopped into 1/2” cubes
  • 1 cup medium butternut squash peeled and chopped into ½” cubes
  • 1 cup vegetable broth, separated
  • 2 tablespoons lemon juice
  • 1 can garbanzo beans drained
  • 1 cup rice (uncooked)
  • 2 cups water
  • 1 can diced tomatoes (if you don't have this on hand, you can omit this ingredient. Add for a more stew-like final dish)

Spices: (Use all, or just the ones you have on hand at home)

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt or to taste


  1. Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.

  2. Add oil to a tagine or skillet and heat to medium-high.

  3. Sauté onion and sweet potato for 3 minutes.

  4. Add butternut squash, stir.

  5. Add 1/2 cup vegetable broth, all the spices and salt, stir, cover your pot and cook 5 minutes

  6. Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice.

  7. Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.