Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine

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(56 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 fruits…

  • 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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8th Jun, 2013
Can I put this in the slow cooker?? thanks any tips appreciated
14th May, 2013
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!
28th Apr, 2013
Favourite recipe at the moment. I don't use the honey and that may make it too sweet for me. I'm also not into spicy food but just vary the harissa spice mix from Sainsburys as I fancy, or depending on who else will be eating. Serve with yoghurt on the side. And spending a bit more on getting a really good squash is worth it. That also impacts on the cooking time. Some butternut squashes have taken 40 mins but really tasty, more expensive varieties can cook much quicker and you don't want mush!
25th Feb, 2013
Good stuff! I was worried it was going to end up being far too tomato-y but actually you could still taste all the different flavours and it seemed well-balanced. Highly recommend the addition of the coriander at the end as we felt it really lifted the whole dish. My not-so-convinced carnivorous fiance really enjoyed it despite it being meat-free!
26th Jan, 2013
easy and delicious, but my buttersquash needed 45 min to become tender :) next time I'll bake it first! this dish will warm you up, it's a real comfort food...
9th Jan, 2013
It was ok though for me the tomato overpowered all the other flavours.
6th Jan, 2013
Not that impressed. The flavour of tomato was overly strong and the dish itself wasn't that filling. I shan't bother again.
6th Jan, 2013
The taste is lovely. Like other reviewers I used Ras El Honout instead of Harissa as that was in the cupboard. It did take longer than 20mins for butternut to soften. More like 40. Think I would use tinned tomatoes next time rather than passatta. The hue is very red. And I think with tinned toms you will see the other ingredients better.
15th Oct, 2012
I thought this was a good dish, but I too found it a tad too sweet and I wasn't too keen on the passata either. If I make it again I will maybe leave out the honey, add some chicken and use a can of chopped tomatoes instead. But I do think that the pumpkin worked very well with the cinnamon and cumin!
14th Oct, 2012
Oh my goodness! I admit, I did make a few substitutions - dried apricots for cranberries, and the components of harissa as I didn't have actual harissa. Also added lentils. Absolutely divine! I made a double batch to freeze for my late shift dinners - and I've just eaten 2 bowls full without the couscous! This won't last long!


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