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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1st Apr, 2011
This was delicious and tasty, and the flavours complemented each other beautifully. I missed out the harissa and put in a tsp of chilli powder instead, but otherwise followed the recipe very closely. My mother and I both loved it, but my brother absolutely detested it. It was also very time-consuming dissecting my squash. Overall a very nice meal (in my opinion) but more effort than some simpler and just as tasty tagines I've made.
1st Feb, 2011
I made this recipe multiplied by 6 for a party and used cartons of sieved tomatoes instead of passata and forgot to buy fresh ginger, so resorted to ground. I was very popular, but I have to say a little too sweet for my taste.
16th Jan, 2011
made this dish for our evening meal today. It was absolutely delicious. Used a cinnamon stick and substituted dried apricots for the cranberries. Usually make tagine with chicken but preferred the squash. Will certainly make again for the whole family.
13th Jan, 2011
very popular in my house! didn't know what harissa paste was so i left it out and it was still delicious.
11th Jan, 2011
Fab dish that could easily be served along side meat for non veggies. Used tinned toms chopped small instead of passatta and a little chilli powder as I had no harissa. Will definitely make this again soon!
5th Dec, 2010
That was goooood. I didn't put any tomatoes in and just added lot's of stock.
sw77's picture
11th Nov, 2010
This was delicious. Fried garlic with the onion (as always!) and cumin seeds and chili. The passata made a lovely thick sauce so definitely worth using over tinned tomatoes. Will be making again!
9th Nov, 2010
This dish is the business!! I used butternut squash and it was just lovely, sweet, spicy, hot and filling - cannot fault it.....and neither can the family, they loved it. Good dish if you are feeding lots of people. I have decided that anything that uses Harissa paste gets my vote, love the stuff!!
sw77's picture
31st Oct, 2010
Delicious! Fried some garlic with the onions. Used less passata and added some water as it would be very thick otherwise. However, simmered for 40mins rather than 20!
23rd Oct, 2010
absolutley beautiful!! I also used RAS EL HANOUT RUB from Tesco Finest, and it was divine!! My little girl turned her nose up at it, I have no idea why, as its fairl sweet!! But she's being a typica 4 year old I guess!! and my partner does'nt really like cous cous, but it's one I will be making in batches and freezing all for myself!! lovely


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