Pumpkin, chickpea and tomato tagine
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Time to make:
40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
$1.95 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 medium onion, thinly sliced
1 teaspoon grated ginger
1 teaspoon cumin
1 teaspoon smoked paprika
700g pumpkin, peeled, cut into large cubes
400g can no-added-salt chopped tomatoes
400g can no-added-salt chickpeas, rinsed, drained
200g green beans, sliced diagonally
1/4 cup pitted dates, sliced lengthways
1/2 cup reduced-fat Greek-style yoghurt
2 tablespoons chopped coriander leaves
2 tablespoons raw almonds, chopped
zest of 1 lemon
Nutritional information (per serve)
Instructions and steps:
Step 1Heat oil in a saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add ginger, cumin and paprika. Cook for 30 seconds, until fragrant.
Step 2Add pumpkin, tomatoes and chickpeas with 1 cup of water. Cover and bring to the boil. Simmer for 15–20 minutes, or until pumpkin is just tender. Add beans and dates. Simmer, uncovered, for 5 minutes.
Step 3Serve tagine with a dollop of yoghurt, and sprinkle coriander, almonds and lemon zest over it.
About this recipe
First published: September 2016