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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14th Mar, 2012
Made this for lunch today. didn't have passata so ended up using tomatoes from the fridge and some tomato paste. Very tomatoey and I quite liked the texture but my husband hated it :(
29th Feb, 2012
First day meal of a calorie controlled diet, this was filling and delicious and although not a vegetarian we do find it refreshing to fill up on some of the delicious recipes on this site. Had it 2 days on the trot and it was just as good warmed up the next day. Using this site alot now as it gives the calorie content of each dish.
susannahgrammar's picture
9th Feb, 2012
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.
8th Jan, 2012
A fantastic warming comfort food without the calories. recommended
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.
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.
25th Oct, 2011
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.
26th Sep, 2011
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.
19th Sep, 2011
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.
26th Aug, 2011
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?!


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