1Prepare all ingredients: Dice butternut squash, finely chop the red onion, mince garlic, and grate ginger. Drain and rinse the canned chickpeas. Slice the halloumi cheese.

2Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped red onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3Stir in the Ras el Hanout, ground cumin, ground coriander, and smoked paprika. Cook the spices for 1 minute, stirring constantly, until aromatic.

4Add the diced butternut squash, crushed tomatoes, drained chickpeas, vegetable broth, and harissa paste to the pot. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the butternut squash is tender when pierced with a fork.

5While the tagine simmers, heat a non-stick pan over medium-high heat (no oil needed for halloumi). Add the sliced halloumi cheese and pan-fry for 2-3 minutes per side, until deeply golden brown and crispy.

6Once the squash is tender, remove the tagine from the heat. Stir in the chopped fresh cilantro and the juice of half a lemon. Season with salt and black pepper to taste.

7Ladle the hot butternut tagine into individual serving bowls. Top each portion with the golden pan-fried halloumi slices. Garnish with additional fresh cilantro and a lemon wedge for serving.