Ingredients
SERVES 4
– 1 cup couscous
– 400 g chickpeas
– 3 tbsps. EVO
– 2 red onion thickly sliced
– 3-cm piece fresh root ginger grated
– 500 g pumpkin peeled, deseeded and cut into large chunk
– 1 tsp. cinnamon
– 1 tsp. coriander
– 1 tsp. cumin
– 1 tsp. harissa paste
– 1 tbsp. honey
– 700 g tomato passata
– 50 g dried cranberries
– 2 tsps. vegetable broth granules
– 1 lemon grated zest and juice
– 3 tbsps. toasted flaked almonds
– a handful of coriander roughly chopped
Directions
Soak the chickpeas for 4 hours in cold water; then rinse, drain and cook the chickpeas for ab. 40-50 minutes in abundant salted water. Once cooked, drain and set the chickpeas aside. Meanwhile, place the couscous in a heatproof bowl, preferably in terracotta, along with the lemon zest and a drizzle of EVO. Mix well. Then, in pan, heat 1 cup of salted water or vegetable broth. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, stir in the lemon juice and the almonds, then toss with a fork and set aside. Meanwhile, heat 2 tablespoons of EVO in a pan and fry the onions until lightly brown. Add ginger, cinnamon, cumin, harissa, pumpkin and stir well. Then, also add in honey, the passata and cranberries.
Bring to a boil. Reduce heat, cover and let simmer for ab. 10 minutes. At this point, also stir in the chickpeas, adding more vegetable broth if the mixture is too thick. Cook for 10 minutes more, until the pumpkin is tender. Remove from heat and scatter the coriander over the tagine. Serve it with the couscous on the side.
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