Pumpkin, Cranberry and Red Onion Tagine |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This dish is hearty, warming and delicious. The sweet and sour flovors work wonderfully. Serve with couscous. Ingredients:
3 tablespoons olive oil |
2 red onions, thickly sliced |
2 teaspoons fresh ginger, grated |
1 lb pumpkin, peeled deseeded and cut into large chunks |
1 teaspoon cinnamon |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon harissa |
1 tablespoon honey |
2 lbs tomato sauce |
2 ounces dried cranberries |
1 (14 ounce) can garbanzo beans, drained |
Directions:
1. Heat 2 tbs oil in a pan and fry the onions until lightly colored.
2. Add the ginger, pumpkin and spices, stir, then add the honey, tomato sauce and cranberries. Bring to the boil.
3. Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender.
4. After 10 mins, stir in the garbanzo beans. (If the mixture is a little thick, you can loosen it with a little vegetable broth).
5. Simmer for a further 10 mins then serve with cous cous if liked.
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