Pumpkin, Cranberry, and Red Onion Tagine

By Vegiegail

Ingredients

• 3 tbsp olive oil
• 2 red onions , thickly sliced
• 1 inch piece fresh root ginger, peeled and grated
• 1 lb pumpkin or squash, peeled, deseeded and cut into large chunks
• 1 tsp each cinnamon, coriander, cumin, and harissa paste
• 1 tbsp agave nectar
• 1 24-oz can tomato sauce
• 1/4 cup dried cranberries
• 1 15-oz can chickpeas, rinsed and drained
• 8 oz couscous
• 2 tsp vegetable stock granules
• Zest and juice 1 lemon
• 3 tbsp toasted flaked almonds
• Handful coriander, roughly chopped

Details

Preparation time 20mins
Cooking time 45mins
Adapted from bbcgoodfood.com

Preparation

Step 1

Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, tomato sauce, and cranberries. Bring to a boil.
Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can thin it with some vegetable stock.)

Meanwhile, place the couscous, stock powder, and lemon zest into a heatproof bowl. Pour in 1 1/3 cup boiling water, stir briefly and cover with a plate. Leave for 5 minutes. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.