Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine

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(51 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

    Olive oil

    ol-iv oyl

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

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

    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

    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

    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
    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

    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

    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

    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, questions and tips

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susannahgrammar's picture
susannahgrammar
9th Feb, 2012
5.05
This is my new favourite - the flavours are sublime. I roasted the pumpkin beforehand to give it that special flavour and substituted white beans for the chickpeas, as my husband won't eat the latter. Was great with both cous cous and basmati rice.
dukey88
8th Jan, 2012
5.05
A fantastic warming comfort food without the calories. recommended
samanthak
3rd Nov, 2011
This recipe was a real hit with my brother and boyfriend despite them saying beforehand "what, we're not getting any meat"! Instead of just the squash I added 2 carrots and 2 sweet potatoes which bulked the dish up a bit. I swapped the passata for one tin of chopped tomatoes and vegetable stock as I didn't want it to be too tomatoey. I used nutmeg instead of cinnamon as I didn't have any and Ras El Hanout instead of Harissa as I couldn't find it but these changes made no difference as the overall flavour of all the spices was delicious. Will definitely make this again.
katherineevans
1st Nov, 2011
Loved this. I did simplify it by leaving out the cranberries and chick peas. I find butternut squash generally tastier than pumpkin too, and it took 40 minutes to soften enough, but a truly scrumptious end result.
superfour
25th Oct, 2011
5.05
Really tasty pumpkin recipe, but a bit sweet. I didn't bother with the almonds. Wish I'd made more and frozen it. I have never used harissa before, and reading the comments will probably just use chillis in future instead of having to find and buy harissa especially, as I dont think that it would make or break this recipe.
alabaster93
26th Sep, 2011
5.05
really delicious! unusual mix of cinnamon, corriander and tomatoes made this dish absolutely unpredictable. while preparing it, I felt the aroma of the Xmas (although it's still 3 months until it!). I like the cranberries in this dish! They are just an ideal fulfillment of the spicy flavour of the meal:) one remark: I diced the pumkpin instead of dividing it into such big chunks.
nicolastafford
19th Sep, 2011
5.05
Absolutely lovely, used a bit of chilli powder instead of harissa paste and tin toms instead of passata but will definitely be making again. Also looks very impressive without too much hard work.
pamban
26th Aug, 2011
5.05
I used butternut squash and loved this recipe. Everyone who has tried it has been very impressed and the couscous recipe I use all the time now as it is so scrumptious. Who says veggie food is bland?!
frozenpixie
1st Apr, 2011
4.05
This was delicious and tasty, and the flavours complemented each other beautifully. I missed out the harissa and put in a tsp of chilli powder instead, but otherwise followed the recipe very closely. My mother and I both loved it, but my brother absolutely detested it. It was also very time-consuming dissecting my squash. Overall a very nice meal (in my opinion) but more effort than some simpler and just as tasty tagines I've made.
eleanormayo
1st Feb, 2011
4.05
I made this recipe multiplied by 6 for a party and used cartons of sieved tomatoes instead of passata and forgot to buy fresh ginger, so resorted to ground. I was very popular, but I have to say a little too sweet for my taste.

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