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Ingredients
Method
- 3 tbsp olive oil
- 2 sliced red onions
- 3cm piece of ginger, grated
- 500g pumpkin or squash chunks
- 1 tsp each harissa paste, cinnamon, coriander and cumin
- 1 tbsp honey
- 700g passata
- 50g dried cranberries
- 400g tin of chickpeas, drained
- Couscous, cooked to serve
- Fry the onions in the oil until golden and soft, then tip in the ginger, pumpkin chunks and all the spices and stir well. Mix in the honey, cranberries and passata, season well and bring to a simmer.
- Cover the tagine with the lid and cook for 20 mins. After about 10 mins, stir in the chickpeas and season again to taste. Simmer for another 3 mins uncovered to reduce a little, then serve with couscous or anything vegetables you fancy.
25 mins
4 serving
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