Easy Pumpkin and Chickpea Tagine

September 16, 2014

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.

Serves 4


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

fresh coriander

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)


  1. Heat oil in your tagine (or a large saucepan) over a medium heat
  2. Add onion and garlic, and sauté until soft (approximately 5 minutes).
  3. Add cinnamon, turmeric, paprika and cumin, stirring to release flavors.
  4. Pour in tomatoes, water and chickpeas
  5. 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.
  6. Add pumpkin and cook for a further 20 minutes, until pumpkin is soft.
  7. Serve with fresh coriander, sour cream and cracked pepper to taste.

Image via smoothfm.com.au

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