Moroccan Pumpkin, Sweet Potato and Chickpea Tagine.
November 11th, 2011
This beautifully coloured tagine is great meal to share and makes delicious left overs.
Makes enough for four serves.
Ingredients.
- 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
Method.
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.