Moroccan Pumpkin Tagine

The fragrant spices and slow-cooked style of Moroccan tagine is the perfect way to serve sweet, velvety pumpkin. With bursts of sweetness from the currants, capsicum and red onion, this gorgeous winter dish will put smiles on everyone’s faces.



350 ml tomato passata
300 grams butternut pumpkin
200 grams chickpeas
40 grams baby spinach
20 grams coriander
2 tbsp currants
2 tsp Moroccan spices
0.5 red onion
0.5 red capsicum
2 Turkish bread rolls*, to serve (optional)
extra virgin olive oil*
salt & pepper*



1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring until soft. Add capsicum, pumpkin, coriander stems and spices. Cook, stirring for 1 minute.
2. Add passata along with chickpeas, currants and a little water. Season well, bring to boil. Simmer, covered for about 15 to 20 minutes, or until pumpkin is tender.
3. Dress the spinach side salad with a little olive oil, salt and pepper. Sprinkle the remaining coriander over the tagine and serve with bread rolls.

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