Pumpkin, Chickpea and Fig Tagine
- 900g pumpkin, peeled and chopped into 3cm chunks
- ¼ teaspoon ground black pepper
- 2 small onions, thickly sliced
- 2 cloves garlic, crushed
- 1 teaspoon Moroccan seasoning
- 1 cinnamon stick
- 2 carrots, diced
- 2 courgettes, halved and thickly sliced (or use other green vegetable such as broccoli)
- 1 x 400g can chickpeas, rinsed
- 8 dried figs, chopped
- 3 cups vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh coriander
- 2 tablespoons chopped parsley
- 2 cups couscous
- optional to serve: harissa (Morrocan chilli paste)
Place onions, garlic, Moroccan seasoning and cinnamon stick into a large saucepan with a little olive oil. Cook until onions are soft.
Add pumpkin, carrots, courgette, chickpeas, figs and stock to saucepan. Cover and simmer for 15 minutes. Remove lid, take out cinnamon stick and stir in tomato paste and a little harissa, if desired. Simmer for 10 minutes more, uncovered. Turn off heat and add herbs.
Meanwhile, place couscous into a large bowl with 2 cups boiling water or salt-reduced vegetable stock. Cover and stand for 10 minutes. Serve tagine with couscous and garnish with parsley and lemon zest, if desired.
Variations and tips:
- For a lovely caramelized, roasted flavour, roast the pumpkin in a hot oven while the other veges are cooking, and add at the end of cooking time.
- Meat eaters may like to add chicken thighs to this dish in place of some of the pumpkin. Add at the beginning of cooking, after the onions, and brown before adding liquid.
- This recipe is suitable for vegans. Use quinoa instead of couscous to get more complete protein.
John Hawkesby’s wine recommendation
Villa Maria Private Bin 2010
Seresin Estate Memento 2009