Moroccan Pumpkin, Sweet Potato and Chickpea Tagine.

recipe name

November 11th, 2011

This beautifully coloured tagine is great meal to share and makes delicious left overs.

Makes enough for four serves.


  • 1 onion
  • 1 tablespoon cumin seed
  • 1 tablespoon ground coriander
  • 2 cinnamon quills or 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried chilli
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon pepper
  • 1/2 cup lentils
  • 500 grams pumpkin
  • 500 grams sweet potato
  • 1 cup chopped dates
  • 1 400 gr tin of chopped tomatoes
  • 1 400 gr tin of chickpeas
  • 4 cups of water


Finely dice the onion, peel and dice the pumpkin and sweet potato into 1 inch pieces. Turn the oven onto 200C / 390F.

In a large tagine (that can be used on a stove top) or in a large saucepan saute the onion in a little olive oil. When the onion is soft stir in the spices and fry for a minute.

Stir in the lentils, pumpkin, sweet potato and dates. Add all the remaining ingredients. If you are using a tagine or an ovenproof saucepan then put the lid on and transfer to the oven. Otherwise pour into a casserole dish and transfer to the oven.

Bake for 90 minutes, checking occasionally to see if more water is required. Serve with cous cous or flat bread.