Chickpea and Pumpkin Tajine Recipe


First, chop the following ingredients:

¼ butternut pumpkin – skin removed diced into 1cm pieces

Slice a brown onion

6 cloves of garlic sliced into chunks

1 thumb-sized piece of ginger into chunks

Chop a handful of coriander stems (save the leave for garnish)

Seed 8 dates

Next, heat olive oil in a pan and add the chopped ingredients – fry for a few minutes until everything gets softer and goes golden brown.

Add 2 tablespoons of cumin and two tablespoons of ground coriander – toast off for 10 seconds.

Add one cup of tomato passata and one cup of vegetable stock.

Simmer for 5 to 10 minutes until the pumpkin is soft.

Stir in dates

Stir in one cup of chickpeas

Stir in two cups of baby spinach

To serve, put into a serving dish and have appropriate toppings set aside in other

dishes to suit everyone’s dietary requirements e.g. some crumbled fetta, black olives,

chopped almonds, grilled chicken or fish