Chickpea and Pumpkin Tagine

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• salt and pepper to taste
• 1onion, chopped
• 150 gpumpkin (or butternut squash), cubed
• 1 tspcumin
• 50 gcanned diced tomatoes
• 100 gcanned chickpeas, rinsed
• 70 gdry couscous
• 1 tspturmeric

Method

1. Heat the olive oil in a tagine or pot. Sauté the chopped onion until soft and golden.
2. Add the cubed pumpkin, turning the pieces in the oil to coat them.
3. Stir in the turmeric, cumin, salt, and pepper, toasting the spices for a minute.
4. Pour in the canned diced tomatoes and a splash of water. Bring to a simmer, cover, and cook until the pumpkin starts to soften.
5. Add the rinsed chickpeas to the tagine. Continue to simmer until the pumpkin is tender but not falling apart, and the sauce is thick.
6. Steam the dry couscous in a bowl by adding equal parts boiling water, covering, and fluffing once cooked.
7. Serve the warm chickpea and pumpkin stew over the fluffy couscous.