Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine

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(45 ratings)

Prep: 20 mins Cook: 25 mins

Easy

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal449
  • fat16g
  • saturates2g
  • carbs67g
  • sugars23g
  • fibre6g
  • protein13g
  • salt1.93g
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Ingredients

  • 3 tbsp 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

    Pumpkin

    pump-kin

    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

    Cinnamon

    sin-ah-mun

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

  • 1 tbsp clear honey

    Honey

    huh-nee

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

  • 700g bottle tomato passata
  • 50g dried cranberries

    Cranberry

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

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

    Couscous

    koos-koos

    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

    Lemon

    le-mon

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

  • 3 tbsp toasted flaked almonds

    Almond

    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

Method

  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)

lynseybaxter's picture
4

very popular in my house! didn't know what harissa paste was so i left it out and it was still delicious.

miffycat's picture
5

Fab dish that could easily be served along side meat for non veggies. Used tinned toms chopped small instead of passatta and a little chilli powder as I had no harissa. Will definitely make this again soon!

mrtomrobinson's picture

That was goooood. I didn't put any tomatoes in and just added lot's of stock.

sw77's picture
5

This was delicious. Fried garlic with the onion (as always!) and cumin seeds and chili. The passata made a lovely thick sauce so definitely worth using over tinned tomatoes. Will be making again!

pamban's picture
5

This dish is the business!! I used butternut squash and it was just lovely, sweet, spicy, hot and filling - cannot fault it.....and neither can the family, they loved it. Good dish if you are feeding lots of people. I have decided that anything that uses Harissa paste gets my vote, love the stuff!!

sw77's picture
5

Delicious! Fried some garlic with the onions. Used less passata and added some water as it would be very thick otherwise. However, simmered for 40mins rather than 20!

sarahchurchill's picture
5

absolutley beautiful!! I also used RAS EL HANOUT RUB from Tesco Finest, and it was divine!! My little girl turned her nose up at it, I have no idea why, as its fairl sweet!! But she's being a typica 4 year old I guess!! and my partner does'nt really like cous cous, but it's one I will be making in batches and freezing all for myself!! lovely

camillatrigano's picture

This was a great recipe. I made it for 35 people. Making it tomorrow for 60 people. I just put a little less onions. I live in Los Angeles and the onions are so big, it feels like I cannot put 20 in the pot....

crumbles's picture
4

Delicious, used lazy chilli instead of harissa & a tin of chopped tomatoes instead of passata. Lovely light mid week meal.

tigerbynyte's picture
4

Made this for a couple of veggie's, and I dont' cook veggie food !!!!!!! but my guests were very impressed, I could not get harissa paste but used RAS EL HANOUT RUB from Tesco Finest, to me it made the dish!!!!!

vickerypokery's picture
5

Such a simple, healthy TASTY recipe! I left out the harissa paste as my daughter makes a fuss over hot foods (!) added a few chopped dried apricots and served with a roasted chicken thigh for my carnivorous husband. The whole family LOVED it and scoffed it down. Highly recommend this meal.

brikat98's picture
4

This was lovely! Quite tomatoey and the kids were not so keen on the cranberries, but very tasty. Quick, easy and filling.

efuahoshiko's picture
5

Omitted the harissa due to chilli sensitive children, added chorizo and paprika, everyone came back for more, the 3 year old said it was 'lovely'

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