Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine

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(45 ratings)

Prep: 20 mins Cook: 25 mins


Serves 4
Comfort food without the calories, easily doubled or tripled to feed a crowd

Nutrition and extra info

  • Vegetarian


  • kcal449
  • fat16g
  • saturates2g
  • carbs67g
  • sugars23g
  • fibre6g
  • protein13g
  • salt1.93g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onion, thickly sliced
  • 3cm piece fresh root ginger, grated
  • 500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 1 tsp each cinnamon, coriander, cumin and harissa paste



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 700g bottle tomato passata
  • 50g dried cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 400g can chickpea, rinsed and drained
  • 200g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 tsp vegetable stock granules
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp toasted flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • handful coriander, roughly chopped


  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.

  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.)

  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.

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Comments (53)

starry639's picture

This is a really versatile recipe. I have made it at a dinner party for a vegan friend and it went down really well, she asked for the recipe! I substituted the honey for brown sugar to ensure it was perfectly vegan. For family dinner I tend to add a couple of cloves of garlic (we are all addicts) and I also tend to "food process" half of the onion, harissa, coriander, cinnamon, cumin, lemon zest and juice, ginger and garlic if used and keep it in the fridge overnight as it seems to add a depth of flavour. I've also cooked in a slow cooker, frying the paste (above), then adding the honey, passata and some veg bouillon stock to the pan, bringing to the boil and then adding to the other ingredients in the slow cooker. As other people have mentioned, I would suggest chopping the squash or pumpkin into smaller pieces if not using a slow cooker. Lovely dish though, big thumbs up from me :)

dhoohar's picture

Easy and delicious. I used 400g can of chopped tomatoes instead of passata and added some chopped preserved lemon to the cous cous. I agree with most of the comments regarding the cooking time of the squash/pumpkin. Takes at least 20 mins more than stated.

youngedck123's picture

great recipe but pumpkin took much longer then stated, just keep in mind to cook it for a bit longer and it will turn out amazing thumbs up!!!

yvonne0's picture

Super tasty, but my pumpkin also took a good 45-50 minutes to properly cook. The couscous with the lemon is very tasty.

ipsc's picture

Too much passata, it completely overpowered the dish. Also a bit too sweet.

Tempting Tuscan's picture

Delicious also good with extra chicken !!

richardberkley's picture

Fantastic meal. I liked the honey...not too sweet at all. And a nice gentle bite to it with the harissa paste too. Brilliant

missdental's picture

Can I put this in the slow cooker?? thanks any tips appreciated

sarah_mcneish's picture

This recipe is delicious and super healthy! I also left out the harissa paste and the cranberries as I couldn't find any at the store but it was delicious none the less. I will definitely be making this again...even my meat-loving husband enjoy it!

whalley1's picture

Favourite recipe at the moment. I don't use the honey and that may make it too sweet for me. I'm also not into spicy food but just vary the harissa spice mix from Sainsburys as I fancy, or depending on who else will be eating. Serve with yoghurt on the side. And spending a bit more on getting a really good squash is worth it. That also impacts on the cooking time. Some butternut squashes have taken 40 mins but really tasty, more expensive varieties can cook much quicker and you don't want mush!

elisaponsele's picture

Good stuff! I was worried it was going to end up being far too tomato-y but actually you could still taste all the different flavours and it seemed well-balanced. Highly recommend the addition of the coriander at the end as we felt it really lifted the whole dish. My not-so-convinced carnivorous fiance really enjoyed it despite it being meat-free!

martacegielka's picture

easy and delicious, but my buttersquash needed 45 min to become tender :) next time I'll bake it first!
this dish will warm you up, it's a real comfort food...

shell250's picture

It was ok though for me the tomato overpowered all the other flavours.

kathy535's picture

Not that impressed. The flavour of tomato was overly strong and the dish itself wasn't that filling. I shan't bother again.

joannewall's picture

The taste is lovely. Like other reviewers I used Ras El Honout instead of Harissa as that was in the cupboard. It did take longer than 20mins for butternut to soften. More like 40. Think I would use tinned tomatoes next time rather than passatta. The hue is very red. And I think with tinned toms you will see the other ingredients better.

livlu1710's picture

I thought this was a good dish, but I too found it a tad too sweet and I wasn't too keen on the passata either. If I make it again I will maybe leave out the honey, add some chicken and use a can of chopped tomatoes instead. But I do think that the pumpkin worked very well with the cinnamon and cumin!

heatherkirkup's picture

Oh my goodness! I admit, I did make a few substitutions - dried apricots for cranberries, and the components of harissa as I didn't have actual harissa. Also added lentils. Absolutely divine! I made a double batch to freeze for my late shift dinners - and I've just eaten 2 bowls full without the couscous! This won't last long!

charlottehood1's picture

Being a student, I couldn't be bothered to get all the ingredients spice-wise (Just used pepper and the cinnamon). But this was still an absolutely delicious dish! The cranberries added an edge that was so moreish I loved it and will definitely be making it again :D

denisemarsh1's picture

Absolutely delicious - took to a supper with friends and many went for seconds....many also asked for the recipe! I added chicken to the dish as couldn't find pumpkin or squash on the day and it was gorgeous. Also substituted the harissa paste with a little red chilli and it worked just as well. Will make again!

evalentine's picture

Just lovely... my friends were very impressed by my cooking tonight! I added some dates and red and yellow peppers to the tagine, as well as pomegranate seeds to the couscous. So tasty and filling without feeling bloated. Yum yum


Questions (2)

syeeric's picture

This recipe looks interesting but I want to put more proteins... Can I put some meat there? What do you think would match? Lamb maybe? Any ideas, please?

goodfoodteam's picture

Hi there, thanks for your question. If you wanted to add extra protein to this we would suggest using chicken or turkey as it will cook in about the same time as the other ingredients. Raw lamb would need to cook for much longer unless you added meat leftover from a roast.

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