I’ve never been to Morocco so I can’t promise this is a traditional recipe however this is my take on a fruity tagine with cous cous and roasted pumpkin seeds. I felt this was perfect for a meat free monday post mainly because my husband (who usually shys away from any kind of vegetable stew) loved this dish and we’ve had it twice now in one week! The flavours develop well if you make it a day or two in advance so this could be one to make at the weekend and then have ready for your meat free monday!
1 Red Onion
300g Pumpkin or squash
3cm Ginger sliced finely
35g Dried Apricots
35g Dried Dates
1 can Chopped Tomatoes
1 can Chickpeas
1 teaspoon Cinnamon
1 teaspoon Ground Coriander
1 teaspoon Cumin
1 teaspoon Ras El Hanout spice
small bunch Parsley
Cous Cous and Roasted Pumpkin Seeds to serve
Preheat the oven to 180c.
Put a casserole dish on the hob and soften the onion in some spray oil. Add the chopped pumpkin, courgette, ginger, canned tomatoes, all the spices and a splash of water. Keep it on the heat and stir it all together for 5 minutes.
Chop the dried fruit in half (not too small as you want it to keep its shape). Add the fruit, chickpeas, parsley and squeeze the lemon then put the lid on and put it in the oven for 20-25mins.
To make the cous cous: Follow the pack instructions for how much water you need to add and I use a little bit of vegetable stock powder, lemon zest and chopped parsley. Then fluff up when all the water is absorbed and season, then plate it up with the tagine.
To make the roasted pumpkin seeds: Spread the seeds on a baking tray so they are not layered. Spray with a little oil and sprinkle with paprika and roast in the oven for about 10-15 minutes at 180c.
If you do eat meat then this goes perfectly with lamb meatballs but please buy good quality lamb! x