A tagine is a traditional Moroccan dish akin to a slow cooked stew or curry. They are typically cooked in a tagine – a kind of pot with a conical lid – which traps steam and returns the condensation to the dish, an ideal cooking method for regions where water supply is limited. Pumpkin’s high vitamin A content, combined with the fiber, protein and iron in chickpeas, means this dish is great for your health, as well as your budget.
1 1/2 cups of chickpeas, soaked overnight and boiled, or canned – drained and rinsed
1 tbsp coconut oil
1 large yellow onion, sliced into rings
2 cloves garlic, minced
1 tsp cinnamon
1 tsp turmeric
1 tsp sweet paprika
1 tsp cumin
4 cups pumpkin, diced
2 cups tomatoes, diced
1 cup water
1 tbsp sour cream (optional, to serve)
- Heat oil in your tagine (or a large saucepan) over a medium heat
- Add onion and garlic, and sauté until soft (approximately 5 minutes).
- Add cinnamon, turmeric, paprika and cumin, stirring to release flavors.
- Pour in tomatoes, water and chickpeas
- With the lid on, bring to a gentle boil, then stir, replace lid, and allow to simmer for 15 minutes. Check often and stir, adding a bit of water – only a tablespoon at a time – if needed.
- Add pumpkin and cook for a further 20 minutes, until pumpkin is soft.
- Serve with fresh coriander, sour cream and cracked pepper to taste.
Image via smoothfm.com.au