Pumpkin tagine

Prep: 20 mins

Cook: 25 mins

Comfort food which can be easily doubled to make for a nice dish when having people over.

3 tbsp olive oil

2 red onions, thickly sliced

3cm piece fresh root ginger, grated

500g pumpkin or squash, peeled, deseeded and cut into large chunks

1 tsp each cinnamon, coriander, cumin and harissa paste

1 tbsp clear honey

700g tomato passata

50g dried cranberries

400g can chickpeas, rinsed and drained

200g basmati rice

2 tsp vegetable stock granules

Zest and juice 1 lemon

3 tbsp toasted flaked almonds

Fresh thyme sprigs, for garnish

Fry the onions in 2 tablespoons of oil until they have taken on colour.

Add the ginger, pumpkin and spices, stir, then add the honey, passata and cranberries.

Bring to the boil.

Reduce the heat add in the stock cube (crumbled) with the lemon zest.

Cover, then simmer for 20 minutes until the pumpkin is tender.Halfway through add in the chickpeas.

Meanwhile, cook the basmati rice per the instructions, drain and set aside.

Tip the lemon juice over the rice add the almonds and remaining tablespoon of oil and fluff up with a fork.

Scatter the thyme over the tagine and serve with the rice.

Serves
4

Preparation Time
20 minutes

Cooking Time
25 minutes

Main ingredients
Fruit, Beans, Vegetables, Grains, Oil, Spice, Stock/Broth

Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

Pumpkin tagine

Other recipes you may like

Vegetarian chilli

Madras vegetable curry

Butternut squash lasagne

Apple Cobbler

Tarte Tatin

Apple Loaf Cake

Apple infusion

Pizza with apples & gorgonzola

Apple sauce

Chicken Meatballs with apple

Mini Burgers with Grated Apple

Grandma Mitzi’s Cake

Apple-Nut Muesli

Pumpkin tagine

Related Recipes

Other recipes you may like

Trending and Sponsored