Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine

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(62 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 onions, 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…

  • 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, questions and tips

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Andrew Brown's picture
Andrew Brown
30th Jan, 2020
A firm favourite for many years, but with some tweaking. It's so good I always make double; a large butternut squash is about 1k so does the job. All that passata is rather strong and gloopy so I use half whizzed up chopped tomatoes. I find it under spiced so would definitely recommend a good teaspoon full (or more!) of Ras el Hanout and some chilli flakes. And it does take longer than 25 minutes to cook. Freezes well so a great standby for vege guests and meat eaters alike. Very healthy served with brown rice, a dollop of yogurt, and some toasted almonds add a good bit of crunch.
26th Nov, 2018
Really, really nice, will definitely be making this again. I used unsulphured dried apricots instead of cranberries, which personally I think is an improvement on the recipe.
27th Jun, 2018
Spectacularly good. Daughter is vegan, so I substituted golden syrup for honey. (I think that might be treacle or molasses in other countries?) Easier to roast the pumpkin separately before adding to the tagine, and I always keep good quality vegetable stock on hand to thin dishes to the right consistency. Definitely one to make again, and good enough to serve at a dinner party
jadedermody's picture
3rd Nov, 2016
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
25th May, 2016
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
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.
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!!!
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.
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 !!


Jasmin Winter's picture
Jasmin Winter
29th Apr, 2020
Does the nutritional information include the couscous?
Esther_Deputyfoodeditor's picture
29th Apr, 2020
Hey, Esther from the cookery team here! it does indeed include the cous cous. Thanks for your question!
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
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.
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