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Recipes Dinner Pumpkin and chickpea tagine
Pumpkin and chickpea tagine

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

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