Pumpkin Cranberry And Red Onion Tagine Recipes

Steps:

• Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
• Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
• Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

Steps:

• Heat 2 tbs oil in a pan and fry the onions until lightly colored.
• Add the ginger, pumpkin and spices, stir, then add the honey, tomato sauce and cranberries. Bring to the boil.
• Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender.
• After 10 mins, stir in the garbanzo beans. (If the mixture is a little thick, you can loosen it with a little vegetable broth).
• Simmer for a further 10 mins then serve with cous cous if liked.