Pumpkin, Cranberry & Red Onion Tagine
This warming and aromatic pumpkin tagine is a perfect comfort dish for chilly evenings. The tender chunks of pumpkin are simmered in a flavorful blend of spices, honey, and cranberries, creating a rich and satisfying stew. Served alongside fluffy lemon-infused couscous, this dish is sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 2 red onions , thickly sliced
- 3cm piece fresh root ginger , grated
- 500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
- 1 tsp each cinnamon , coriander, cumin and harissa paste
- 1 tbsp clear honey
- 700g bottle tomato passata
- 50g dried cranberries
- 400g can chickpeas , rinsed and drained
- 200g couscous
- 2 tsp vegetable stock granules
- zest and juice 1 lemon
- 3 tbsp toasted flaked almonds
- handful coriander , roughly chopped
Instructions
- Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
- Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
- Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 449 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 67 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.93 milligram of sodium
Comments
No comments found.