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Pumpkin and Chickpea Tagine with Couscous_001

Pumpkin and Chickpea Tagine with Couscous

This Pumpkin and Chickpea Tagine with Couscous is a nourishing medley of flavors, combining sweet pumpkin, protein-rich chickpeas, and a blend of aromatic spices, all served over fluffy couscous. It's a perfect representation of hearty Mediterranean comfort food.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 380 kcal

Equipment

  • Large pot or tagine
  • Medium bowl
  • Knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

For the Tagine

  • 1 tablespoon olive oil 15ml
  • 1 large onion, chopped about 1 cup/150g
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin 2g
  • 1 teaspoon ground coriander 2g
  • 1/2 teaspoon ground cinnamon 1g
  • 1/2 teaspoon ground ginger 1g
  • 1/4 teaspoon cayenne pepper 0.5g
  • 2 cups pumpkin, peeled and cubed about 300g
  • 1 can chickpeas, drained and rinsed 15 oz/425g
  • 1 can diced tomatoes 14.5 oz/411g
  • 2 cups vegetable broth 480ml
  • Salt and pepper, to taste
  • 1/4 cup raisins 40g
  • 1/4 cup chopped fresh cilantro 15g, plus extra for garnish
  • 1/4 cup toasted sliced almonds 20g, for garnish

For the Couscous

  • 1 cup couscous 180g
  • 1 1/4 cups boiling water 300ml
  • 1 tablespoon olive oil 15ml
  • 1/2 teaspoon salt 2g

Instructions
 

  • Heat the olive oil in a large pot or tagine over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the garlic, cumin, coriander, cinnamon, ginger, and cayenne pepper, and cook for another 2 minutes until fragrant.
  • Add the cubed pumpkin to the pot and cook for 5 minutes, stirring occasionally.
  • Mix in the chickpeas and diced tomatoes with their juices. Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 25 minutes, or until the pumpkin is tender.
  • While the tagine is simmering, prepare the couscous. In a medium bowl, combine the couscous, boiling water, olive oil, and salt. Cover and let it sit for 5 minutes. Fluff with a fork before serving.
  • Once the pumpkin is tender, stir in the raisins and chopped cilantro. Season with salt and pepper to taste.
  • Serve the tagine over the prepared couscous, garnished with additional cilantro and toasted sliced almonds.

Notes

For a non-vegetarian version, consider adding diced lamb or chicken and adjust cooking times accordingly.
Pumpkin can be substituted with butternut squash if desired.
The tagine can be made ahead and refrigerated for up to 3 days, and the flavors will improve with time.
Serve with a side of harissa or a squeeze of lemon for an extra kick.
Keyword Couscous, Healthy Dinner, Mediterranean Recipe, Pumpkin Chickpea Tagine, Vegetarian Tagine