Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(49 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jadedermody's picture
jadedermody
3rd Nov, 2016
5.05
A yummy dish. I didn't have the nuts in but added left over bacon to give it a meaty element and it was yum
starry639
25th May, 2016
5.05
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
dhoohar
20th Feb, 2014
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
7th Dec, 2013
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
13th Nov, 2013
Super tasty, but my pumpkin also took a good 45-50 minutes to properly cook. The couscous with the lemon is very tasty.
ipsc
31st Oct, 2013
Too much passata, it completely overpowered the dish. Also a bit too sweet.
Tempting Tuscan
12th Oct, 2013
Delicious also good with extra chicken !!
richardberkley
8th Oct, 2013
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
8th Jun, 2013
Can I put this in the slow cooker?? thanks any tips appreciated
sarah_m
14th May, 2013
5.05
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!

Pages

syeeric
22nd Jan, 2016
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
goodfoodteam
21st Mar, 2016
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.