Pumpkin and chickpea tagine

Tajine van pompoen en kikkererwten lekker gekruid met Marokkaanse kruiden.

5 van 2 Stemmen

Pumpkin and chickpea tagine with Moroccan herbs is so delicious and leaves your kitchen smelling wonderfully of mysterious southern herbs.

Prep Time15

Cook Time40

Total Time55

Course: Vegetables

Cuisine: Mediterranean, moroccan

Keyword: couscous, pumpkin tagine, tagine recipe, tagine, tagine with moroccan herbs, vegetarian tagine

language: en

gelegenheid: different as usual

Servings: persons

Calories: 417kcal

Equipment

tagine or stew
cooking pot

Ingredients

½ butternut squash
300 gr chickpeas pre cooked
1 red onion
2 cloves garlic
350 ml vegetable broth
3 dates big medjoul
2 tea spoon Ras El Hanout
1 tea spoon cinnamon
1 tea spoon rose harissa optional
4 tbl spoon raw almonds
1 tea spoon cumin seeds
2 tbl spoon olive oil
250 gr greek yogurt
3 tbl spoon coriander chopped
½ lemon

Instructions

Peel the pumpkin and cut it into cubes of +/- 2 x 2 cm. Peel the red onion and cut it in half and then into thin slices. Chop the garlic cloves. Rinse the chickpeas (if from a can or jar). Toast the almonds in a pan until they start to brown. Chop the fresh cilantro.
Make the yogurt by mixing it with 1 tablespoon of shredded fresh coriander and the juice of ¼ lemon.
Put the olive oil in the tagine. On a low fire we will first let the onion and garlic cook. When you put the lid on the tagine, all aromas and moisture remain inside the pan. After about 2 minutes, remove the lid and add the pumpkin, dates, Ras el Hanout, cinnamon and rose harissa. Now let this cook for another 2 minutes on a low heat. Then add the broth and the cumin seeds, stir well. Put the lid on the tagine and let it stew for a total of 20 minutes. Now and then you open the tagine and stir everything well together.
For the couscous we let water boil together with 1 tbsp olive oil and a pinch of salt. When the water boils, turn off the heat and add the couscous. Put the lid on the pot and let it steep for 5 minutes. Done.
When the pumpkin is ready, add the chickpeas and almonds. Let everything warm up well. Remove the lid, sprinkle the coriander on top and spoon the yoghurt into the center of the tagine. Now don't stir anymore. Serve with the couscous.

Notes

Pumpkin tagine with Moroccan spices. Don't be put off by the list of ingredients because this is really worth a try. After all, this dish is also on the table within an hour. As a mother, business manager, blogger and busy bee, it is very important to me that I don't have to stand in the kitchen for a long time for a healthy lunch or dinner. The fun of the tagine is that once the ingredients are in, you can let it simmer for a while on a low fire. So you don't have to stir the pots like crazy. ? No stress, nice smells and the cosy, mystical atmosphere that a tagine brings to the table. Oh and I am sometimes asked if the hat of a tagine should not have an opening at the top and if the closed versions are a factory defect? The tagine should not have an opening at all, otherwise it will lose all the condensation and cooking liquid that is full of flavors. Inside the tagine, the vapors rise due to the heat and fall down again via the sloping surfaces of the tagine. This way you can continue to cook with strong aromas and your dish will remain nice and juicy... If you have any questions, feel free to ask them via the website under the recipe... See you soon

Nutrition