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