Tagine of pumpkin zucchini and chickpeas

Name: Tagine of pumpkin zucchini and chickpeas
Ingredients: 1 cup chickpeas, soaked overnight; 2 tbsp olive oil; 1 tbsp butter; 1 large onion, chopped; 2 cloves garlic, sliced; 2 tsp ground cumin; 2 tsp ground coriander; 1 cinnamon stick; ¼ tsp dried chilli flakes; ¼ tsp saffron threads, steeped in 100ml hot water; 500g pumpkin, peeled and cut into large pieces; 2 waxy potatoes, peeled, cut into pieces slightly smaller than the pumpkin; Half a 400g tin tomatoes; 2 zucchini, sliced; ½ a preserved lemon*, chopped; To serve -; Couscous or rice, cooked; ½ cup yoghurt; ½ cup coriander leaves; * for home-made recipe go to Fish Tagine in Tastebuddy

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Simmering Moroccan-inspired

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Tagine of pumpkin zucchini and chickpeas

"This dish is beautifully rich and aromatic - a little sweet from the pumpkin and golden orange in colour. Perfect for a vegetarian dinner party"- Melanie.

The warming, fragrant smell of a tagine on the hob is so good. Vegetarian tagines are just as common in Morocco as meat-based versions.

You could serve this as a main, or as a side dish in a Moroccan banquet alongside another tagine (like the fish tagine). Or with some simply grilled chicken breasts, with all the accompaniments of couscous, harissa, yoghurt etc.

Serves 6. V. GF – can be DF and Vg if omit the butter. Freezes well.

Pictured: Tagine of pumpkin and chickpeas

Ingredients

1 cup chickpeas, soaked overnight
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
¼ tsp dried chilli flakes
¼ tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled, cut into pieces slightly smaller than the pumpkin
Half a 400g tin tomatoes
2 zucchini, sliced
½ a preserved lemon*, chopped
To serve -
Couscous or rice, cooked
½ cup yoghurt
½ cup coriander leaves
* for home-made recipe go to Fish Tagine in Tastebuddy

Method

Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes. Drain.

In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden. Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 20-30 minutes). Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).

Serve with couscous or rice and a dollop of yoghurt and some freshly chopped coriander.

If you like it hot, serve a little harissa on the side (available at delis and some supermarkets).

Pictured: Home-made Preserved Lemons