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Rustic ceramic bowl of spiced pumpkin and chickpea tagine with amber broth and fresh cilantro on a wooden table

Spiced Pumpkin and Chickpea Tagine

A one-pot Moroccan-inspired stew with tender pumpkin, chickpeas, and warm spices. Vegan, budget-friendly, and ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp harissa paste adjust to taste
  • 1.5 tsp ras el hanout
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 0.5 tsp smoked paprika
  • 600 g pumpkin, peeled and cut into 3 cm cubes or butternut squash
  • 400 g canned chickpeas, drained and rinsed 1 can
  • 400 g canned whole peeled tomatoes, crushed by hand 1 can
  • 300 ml vegetable stock low-sodium
  • 0.75 tsp salt adjust to taste
  • 0.25 tsp black pepper
  • 1 tbsp fresh lemon juice to finish
  • small handful fresh cilantro or parsley, roughly chopped to serve

Method
 

  1. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until soft and lightly golden.
  2. Add the garlic and ginger and cook for 1 minute until fragrant.
  3. Stir in the harissa, ras el hanout, cumin, coriander, cinnamon, and smoked paprika. Cook for 30 to 45 seconds, stirring constantly, until the spices smell toasted and darken slightly.
  4. Add the pumpkin cubes and stir to coat them evenly in the spice mixture.
  5. Pour in the crushed tomatoes and vegetable stock. Stir well, bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes.
  6. Add the drained chickpeas. Stir, replace the lid, and cook for a further 12 to 15 minutes until the pumpkin is completely tender when pierced with a fork.
  7. If the sauce looks thin, remove the lid and simmer for 3 to 5 minutes to reduce. Lightly mash 2 to 3 pumpkin pieces against the side of the pan for extra body.
  8. Season with salt and black pepper. Squeeze in the lemon juice and stir. Taste and adjust seasoning.
  9. Serve hot, topped with fresh cilantro or parsley.

Notes

This tagine holds well on the stovetop on low heat if you're serving it later - just add a splash of stock if it thickens too much. The flavor improves significantly after a night in the fridge.