Recipes Dinner Pumpkin & Chickpea Tagine
Pumpkin & Chickpea Tagine

Pumpkin & Chickpea Tagine


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.


  • 3 C pumpkin cut into cubes
  • 3 Tbsp Moroccan spices
  • 1 Tbsp cumin
  • 1 onion diced
  • 4 cloves of garlic
  • 2 red peppers roughly chopped
  • 3/4 C olives
  • 3/4 C prunes
  • 1 can chickpeas
  • 2 tins tomatoes
  • 2 tsp salt
  • 1 tsp white pepper
  • 3 Tbsp olive oil



  • Boiling water
  • 1 C couscous
  • 1/2 C almonds chopped
  • Handful of fresh coriander chopped
  • Handful of mint chopped
  • 8 cardamom pods lightly crushed, husks discarded
  • 1/2 C raisins
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