Pumpkin and chickpea tagine
Method:
Sauté the onion, garlic and spices in oil for five minutes in a tagine pot, a cast iron camp cooker or a large frying pan with a lid. Add the other ingredients. Place the lid on the pot and put into the oven for 1 1/2 hours or until tender. If using a frying pan transfer to a casserole dish.
To make the couscous, place in a bowl and cover it with boiling water for five minutes. Add the chopped herbs, cardamom, raisins and almonds.
Ingredients:
3 cup pumpkin cut into cubes
3 Tbsp Moroccan spices
1 Tbsp cumin
1 onion diced
4 cloves of garlic
2 red peppers (chopped)
3/4 cup olives
3/4 C prunes
1 can chickpeas
2 tins tomatoes
2 tsp salt
1 tsp white pepper
3 Tbsp olive oil
Couscous
Boiling water
1 cup couscous
1/2 cup almonds chopped
Handful of fresh coriander chopped
Handful of mint chopped
8 cardamom pods lightly crushed, husks discarded
1/2 cup raisins