Pumpkin, Cranberry & Red Onion Tagine Recipe

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Photo: Pumpkin, cranberry & red onion tagine recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pumpkin, cranberry & red onion tagine Recipe. Enjoy the Arabic Cuisine and  learn how to make Pumpkin, cranberry & red onion tagine.

Comfort food without the calories, easily doubled or tripled to feed a crowd

Serves 4
Easily doubled
Prep 20 mins
Cook 25 mins


3 tbsp olive oil
2 red onions , thickly sliced
3cm piece fresh root ginger , grated
500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
1 tsp each cinnamon , coriander, cumin and harissa paste
1 tbsp clear honey
700g bottle tomato passata
50g dried cranberries
400g can chickpeas , rinsed and drained
200g couscous
2 tsp vegetable stock granules
zest and juice 1 lemon
3 tbsp toasted flaked almonds
handful coriander , roughly chopped


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 per serving

449 kcalories, protein 13g, carbohydrate 67g, fat 16 g, saturated fat 2g, fibre 6g, sugar 23g, salt 1.93 g

Recipe from Good Food magazine, January 2010.

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