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 lemonzest 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.