Pumpkin Cranberry Red Onion Tagine Recipes
PUMPKIN, CRANBERRY & RED ONION TAGINE
Comfort food without the calories, easily doubled or tripled to feed a crowd
Provided by Mary Cadogan
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 449 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.93 milligram of sodium
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