Winter vegetable tagine with chestnuts and orange

This vegetarian tagine was born from a desire to combine the sweet and savory flavors that so beautifully characterize North African cuisine with our lovely French winter vegetables. I wanted to create a dish that warms both body and soul, perfect for those evenings when the cold makes us crave comforting flavors.

The combination of meltingly tender butternut squash, creamy chestnuts, and fragrant orange creates a surprising harmony. Subtle spices enhance this rich base without ever overpowering it. It's a dish that evokes conviviality and transforms a simple dinner into a moment of sharing.

You can adapt this recipe to your liking by adjusting the spices or replacing the chestnuts with chickpeas if you prefer. The important thing is to simmer gently so that all the flavors blend harmoniously.

This tagine pairs perfectly with couscous, bulgur, or even brown rice. The winter vegetables provide vitamins and comfort, while the chestnuts offer complex carbohydrates that keep you feeling full for longer.

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Winter vegetable tagine with chestnuts and orange

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Parts

4

parts

Preparation time

20

minutes

Cooking time

45

minutes

Calories

340

kcal

Total time

1

hour 

5

minutes

A comforting dish that combines the sweetness of butternut squash and carrots with the aroma of orange and the crunch of chestnuts. An explosion of winter flavors on your plate.

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Ingredients

• 800g of pumpkin

• 4 medium carrots

• 2 onions

• 200g of cooked chestnuts (vacuum-packed)

• 1 organic orange (zest and juice)

• 2 garlic cloves

• 2 teaspoons of ground cumin

• 1 teaspoon of cinnamon

• 1 teaspoon of ground ginger

• 3 tablespoons of olive oil

• 400 ml of vegetable stock

• 2 tablespoons of honey

• 1 bouquet of fresh coriander

• Salt and freshly ground pepper

Preparation steps

• Peel the pumpkin and cut it into large cubes. Peel the carrots and cut them into thick slices.
• Finely slice the onions and mince the garlic. Zest the orange and squeeze its juice.
• In a tagine or casserole dish, heat the olive oil over medium heat. Fry the onions for 5 minutes until golden brown.
• Add the garlic, cumin, cinnamon and ginger. Mix for 1 minute to release the aromas.
• Add the butternut squash cubes and carrots. Mix gently to coat the vegetables well with the spices.
• Pour in the stock, add the honey, orange zest and juice. Season with salt and pepper.
• Bring to a boil, then reduce heat, cover and simmer for 25 minutes, stirring occasionally.
• Add the halved chestnuts and continue cooking for 10 minutes until the vegetables are tender.
• Sprinkle with chopped coriander and serve immediately with couscous or bread.

📝 Notes

This vegetable dish keeps for 2-3 days in the refrigerator and reheats perfectly. The flavors even improve with time. You can prepare this vegetarian tagine the day before for an even tastier meal.

💡 Chef's Tips

If using fresh chestnuts, score them with a cross and cook them for 20 minutes in boiling water before peeling. Taste during cooking and adjust the spices to your liking.

🔄 Variations

• Protein-rich tagine: add 200g of cooked chickpeas with the chestnuts
• Spicy recipe: incorporate 1 pinch of cayenne pepper with the other spices

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.