Pumpkin and Cranberry Tagine

88%

Servings

8

Prep

20 min

Cook

1 hr

Vote

Like 23

Ingredients

  • 3 tbsp ‏Olive oil
  • 2 ‏Red onions, thickly sliced
  • 3 cm piece ‏Fresh root ginger, grated
  • 500 grams / 1lb 2oz ‏Pumpkin or squash, peeled, deseeded and cut into large chunks
  • 1 tsp ‏Cinnamon
  • 1 tsp ‏Coriander
  • 1 tsp ‏Cumin
  • 1 tsp ‏Harissa paste
  • 1 tbsp ‏Clear honey
  • 700 grams ‏Bottle tomato passata
  • 50 grams ‏Dried cranberries
  • 400 grams ‏Can chickpeas, rinsed and drained
  • 200 grams ‏Couscous
  • 2 tsp ‏Vegetable stock granules
  • ‏Zest and juice 1 lemon
  • 3 tbsp ‏Toasted flaked almonds
  • 1 handful ‏Coriander, roughly chopped
  1. In a skillet, heat about 2 tbsp oil. When hot add the onions and sauté until tender. Mix in the pumpkin, ginger, spices, honey, cranberries and passata. Combine well and bring to the boil.
  2. Cover with lid, reduce the temperature and cook for 20 minutes. Add the chickpeas after about 10 minutes and if you find the mixture is too thick add a little vegetable stock.
  3. Place the couscous, lemon zest and stock granules in a heatproof dish and pour the 300 ml boiling water over the ingredients. Stir to combine well. Cover and leave for 5 minutes. Mix in the lemon juice, balance oil and almonds to the dish.
  4. Garnish with coriander and serve warm with couscous.

 

 

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