Spice up your meal with this simply delicious and healthy Moroccan-inspired pumpkin and chickpea tagine served with couscous.
A tajine is a type of stew traditionally cooked in clay pots with coinical lids. If you don't have a tajine pot, a heavy-based saucepan with a tight-fitting lid will do the trick.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
- 1 medium Butternut squash, peeled & cut into 2" chunks
- 1 brown onion, finely chopped
- 4 cloves of garlic, finely chopped
- 2 Tbsp of finely chopped parsley
- 2 Tbsp of finely chopped coriander and extra for garnish
- 1/4 cup olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground tumeric
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 2 tsp of tomato paste
- 1 can of chickpeas, drained & washed
- 10 cherry tomatoes
- 1/2 tsp of sugar
- 2 cups of water
- 1 1/2 tsp of sea salt
- 1 pinch of freshly ground black pepper
- 1 cup of couscous
- 1/3 cup of raisins
- 1 handful of pinenuts
- 1 handful of chopped mint
- 1 cup of vegetable stock
- Heat oil in the medium saucepan over medium-low heat. Add the onion and cook, stirring until soft and translucent.
- Add the garlic and cook for about 20 seconds. Add cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously.
- Add the paprika, tomato paste, sugar and half the coriander, parsley, salt and pepper. Stir.
- Add the tomatoes and the drained chickpeas and stir. Add the pumpkin and the water, stir well and cover with a lid. Once the mixture starts to simmer, turn the heat down to low and cook covered for 35 minutes. Add a little more water if mixture starts to look dry.
- Cook couscous according to packet instructions with vegetable or chicken stock. Add raisins, pinenuts and mint. Stir well.
- Just before serving, garnish tagine with more coriander or parsley and serve with couscous.