This vegetarian recipe is inspired by Moroccan Tagine or Tajine, a slow-cooked stew using traditional Tajine pot. The traditional stew is not vegetarian as it’s made with sliced meat, poultry or fish together with vegetables, spices, dried fruits and nuts. This dish has become one of my favorite comfort food. I love the twist from the spices and the sweetness from the cranberries. Since this is a vegetarian dish, its cooking time is shorter than the traditional Tajine dish. It wont take you an hour even including the preparation. Believe me this is a easy and I’m sure you’ll love it too!
Pumpkin, Onion and Cranberry Tagine
zest and juice 1 lemon
2 red onions, thickly sliced
a thumb-size piece fresh root ginger, grated
500g pumpkin or squash, peeled, deseeded and cut into bite-size chunks
handful coriander, roughly chopped
3 tablespoon vegetable oil
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon honey
700g bottle tomato passata
75g dried cranberries
400g can chickpea, rinsed and drained
1 cube vegetable stock
3 tablespoon toasted flaked almonds
1. Heat oil in a pan and fry onions until translucent. Add the spices cinnamon, coriander, cumin and cook for 3 minutes.
2. Add ginger and pumpkin. Stir, then add honey, passata and cranberries. Stir for a minute then cover. Bring to boil.
3. Reduce heat, then simmer for 20 minutes until the pumpkin is tender. Stir in chickpeas and cook for another 10 minutes.
4. Meanwhile put couscous, crushed granules vegetable stock, lemon zest and 1 tablespoon of oil into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with plate. Leave for 5 minutes. Pour the lemon juice and almonds then fluff up with a fork. Scatter the coriander over the Tagine and serve with the couscous.