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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A quick tagine that is versatile too - lunch, side dish, snack, or great with pork for a main. Ingredients:
1 teaspoon olive oil |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika |
1/2 teaspoon ground ginger |
1 red onion, roughly chopped |
8 ounces pumpkin, cut into cubes |
salt and pepper |
1 pinch saffron (optional) |
5 tomatoes, roughly chopped |
14 ounces chickpeas, rinsed and drained |
Directions:
1. Heat a little oil in a large saucepan or casserole and add the cumin, paprika and ginger and stir.
2. Add the vegetables and fry for 5 minutes, keeping them moving so they brown evenly.
3. Add 1 cup of water, the saffron (if using), tomatoes and some seasoning, then bring to a simmer.
4. Cover and cook for 10 minutes, then stir in the chickpeas and cook uncovered for a further 10 minutes until the veg is tender.
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