Vegetarian tagine with pumpkin and chickpeas

Proef de volle smaken van een Marokkaanse klassieker met een eigen twist

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Vegetarian tagine with pumpkin and chickpeas

Taste the full flavours of a Moroccan classic with its own twist

Prep Time15

Cook Time40

Total Time55

Course: Main dish, vegetarian meat dish, Vegetables

Cuisine: moroccan, Own recipe

Keyword: tajine, tagine recipe, ras el hanout, moroccan cuisine, pumpkin recipe, tagine with pumpkin, vegetable tagine, tagine with seitan

language: en

gelegenheid: daily dishes, different as usual

Servings: persons

Calories: 479kcal

Equipment

tagine 6-8 persons
cooking pot

Ingredients

400 gr pumpkin
1 sweet potato
3 carrots
400 chickpeas
½ onion
2 cloves garlic
6 apricots dried
20 gr coriander
½ tbl spoon Ras El Hanout
½ teaspoon spicy red pepper powder
250 ml vegetable broth
2 tbl spoon olive oil
200 gr seitan or chicken if you eat meat
salt and pepper
300 gr couscous
1 handful sultanas
5 gr mint leaves

Instructions

If you have a stone tagine, first put it in cold water for 30 minutes (to prevent cracking). My tagine is for 6-8 people.
Peel the sweet potato, pumpkin and carrots. Cut them into chunks. Cut the onion into half-moons and the garlic into slices.
Put 2 tbsp olive oil in the tagine and add the onion and garlic, stir well. Afterwards, add the sweet potato, pumpkin and carrots. Stir well and pour over with 250 ml of vegetable stock. Put the lid on the tagine and leave to simmer on a low heat. The steam inside the tagine will cook the vegetables and also preserve more flavour. This takes about 20 - 25 minutes. I took the lid off about 3 times to mix the vegetables so they don't stick to the bottom.
If you like more liquid, feel free to add 100 ml of broth.
Add the spices such as Ras el Hanout, spicy paprika powder and salt and pepper if necessary. Finally, add the pre-cooked chickpeas, mix well.
I fried the seitan or vegetarian meat pieces separately and seasoned them well (paprika powder, ras el hanout,...) You can replace this with chicken meat. Once the tagine is ready add the seitan and finely chopped coriander. Put the lid on the tagine and ready.
Meanwhile, prepare the coucous as mentioned on the packet. Once ready, mix in the sultanas and finely chopped mint leaves. Season with salt and pepper.

Notes

This tagine pays homage to the rich flavours of Moroccan cuisine, but with a contemporary twist that makes it unique.

I balance the sweet potato, pumpkin and chickpeas with spices like Ras el hanout and a touch of spicy paprika. The addition of seitan, the vegetarian meat substitute, gives a firm texture that blends perfectly with the rich, earthy spices. The coriander, in turn, provides a refreshing contrast. To further accentuate the sweetness of the pumpkin and sweet potato, I also added dried apricot. You could also do this with dried dates or figs.

Cooking with a tagine seems like a lot of hassle and the ingredient list seems long but you can vary with vegetables, meat and fish. Moreover, the tagine works like an oven and does the work for you.

I love Moroccan cuisine immensely, so the tagine is regularly on the table.

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