Pumpkin, cranberry & red onion tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 3 tbsp olive oil
- 2 red onionsthickly sliced
- 3cm piece fresh root gingergrated
- 500g/1lb 2oz pumpkinor squash, peeled, deseeded and cut into large chunks
- 1 tsp each cinnamoncoriander, cumin and harissa paste
- 1 tbsp clear honey
- 700g bottle tomato passata
- 50g dried cranberries
- 400g can chickpearinsed and drained
- 200g couscous
- 2 tsp vegetable stockgranules
- zest and juice 1 lemon
- 3 tbsp toasted flaked almonds
- handful corianderroughly chopped
Nutrition: per serving
- kcal449
- fat16g
- saturates2g
- carbs67g
- sugars23g
- fibre6g
- protein13g
- salt1.93g
Method
step 1
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.
step 2
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.)
step 3
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.
