Pumpkin and Chickpea Tagine
♡
Main
Dinner
United Kingdom
Hard
Did you know?
Tagine cooking has become popular in the UK, with many home chefs adapting the North African stew technique for autumn vegetables like pumpkin.
Method
Heat the olive oil in a large saucepan over medium heat and sauté the onion and garlic until softened, about 3 minutes.
Add the pumpkin cubes and stir for 2 minutes to coat them in the oil.
Stir in the mixed tagine spices and chopped apricots, cooking for another minute until fragrant.
Add the chickpeas and vegetable stock, bring to a gentle simmer, then cover and cook for 15–20 minutes until the pumpkin is tender.
Season with lemon juice, salt and pepper, adjust to taste, and garnish with a sprinkle of fresh coriander before serving.
Nutrition per serving
520
kcal
14
g protein
70
g carbs
14
g fat
Approximate values, not medical advice.
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Always verify ingredients directly before consumption.