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Serves 4

Roast Butternut Squash and Chickpea Tagine

For anyone loving plant based meals this is a high carb yummy dish. If you have never tried bulgur wheat then this is a great dish to try out.


  • 1kg peeled & chopped 1 cm cubes of butternut squash
  • 2 tsp olive oil
  • 160ml water
  • 160g bulgur wheat
  • 1/2 tsp cayenne pepper
  • 2 tsp black pepper
  • 1 1/2 tsp paprika
  • 1 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1 tsp turmeric
  • 1 medium courgette, ends removed, chopped into 1cm chunks
  • 80g flaked almonds
  • 1 tin chopped tomatoes
  • 1 tin chickpeas, drained & rinsed
  • Bunch fresh parsley, finely chopped
  • Bunch fresh coriander, finely chopped
  • 4 tbsp coconut yoghurt


  • Preheat oven to 220°C.
  • Pop 1 tsp oil on a baking tray and melt in the oven.
  • Add the butternut squash and roast until tender and crispy on the outside (around 30-35 minutes).
  • Put the water and bulgur wheat into a pan and bring the water to the boil.
  • Cover with a lid and remove the pan from the heat completely and set aside.
  • Mix together the cayenne, black pepper, paprika, cinnamon, ginger, and turmeric in a small bowl.
  • Dry fry the courgette in a frying pan on medium-high heat until slightly browned (5-6 minutes).
  • Turn the heat down to medium and add 1 tsp oil, then add the spice mix and flaked almonds and stir together for 1 minute more.
  • Pour in the chopped tomatoes and chickpeas, mix well, bring to the boil, then reduce to a simmer and cook for around 10 minutes until thick (you can add a splash of water if going too dry).
  • Once the squash is cooked, add it to the tagine pan and stir. Season with salt and pepper.
  • Once everything is ready, fluff up the bulgur wheat with a fork and stir in half the parsley and coriander.
  • Divide the bulgur wheat between 4 plates and serve the tagine on top, adding 1 tbsp of coconut yoghurt to each.
  • Sprinkle over the remaining herbs and enjoy!
  • Kcal: 547
  • Protein: 19g
  • Fat: 20g
  • Carbs: 65g
  • Fibre: 16g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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