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Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine

Rating: 5 out of 5.65 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal449
fat16g
saturates2g
carbs67g
sugars23g
fibre6g
protein13g
salt1.93g
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Ingredients

Method

  • STEP 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.

  • STEP 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.)

  • STEP 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.

RECIPE TIPS
IS PUMPKIN HEALTHY?

Pumpkin is rich in vital vitamins and minerals. Discover what makes pumpkin so good for you by reading our guide to the health benefits of pumpkin, plus the best healthy pumpkin & squash recipes.

Goes well with

Recipe from Good Food magazine, January 2010

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Rating: 5 out of 5.65 ratings

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