Pumpkin & Chickpea Tagine
1½ cups cooked chickpeas
½ pumpkin chopped into cubes
4 tomatoes, diced
2 large potatoes, 3 to 5mm slices
1 onion, chopped
2 garlic cloves, finely sliced
2 tsp ground cumin
2 tsp ground cinnamon
⅛ tsp saffron threads
1 lemon, 2 rind pieces cut off
1 red chilli, thinly sliced
1½ cups stock
1 handful fresh coriander leaves, chopped
Heat a tagine pot or saucepan on a medium heat. Add ¼ cup water and fry the onions, garlic and chilli, until soft and transparent for about 2 minutes. Add the lemon rind, cumin, coriander, cinnamon and saffron. Add a dash more water and cook for a few more minutes.
Add the sliced potatoes on top, then add the pumpkin, chopped tomato and chickpeas. Pour in just enough water/stock to cover the vegetables (about 1½ cups).
Cover with a lid and simmer on a low heat for about 20 minutes, stir every 5 minutes to stop it burning on the bottom of the Tagine. Cook until the vegetables are tender. Add salt to taste and add a squeeze of lemon juice to taste. Serve with chopped coriander leaves on top and wholemeal couscous on the side.
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