Pumpkin, Chickpea And Date Tagine

PUMPKIN, CHICKPEA AND DATE TAGINE

{ VEGETARIAN, SWEET AND AROMATIC, THIS HEARTY MEAL IS PERFECT FOR A COOL EVENING OR SATISFYING HUNGRY BELLIES }

Contributor: Georgie Botto

{ INGREDIENTS }

1 tablespoon olive oil

1 tablespoon butter or coconut oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 thumb-sized piece ginger, finely chopped

1 teaspoon cumin

1 teaspoon turmeric

1 heaped teaspoon dukkah

400 grams pumpkin, cut into small chunks

1 cup water

400 grams tinned tomatoes

1 cinnamon stick

400 grams tinned chickpeas

1 cup spinach leaves

40 grams dates, roughly chopped

{ METHOD }

Heat the oil and butter/coconut oil in a large pot, then add the onion, garlic and ginger. Stir until translucent then add the spices.

Add the pumpkin and stir until well-coated. Pour in the water and tomatoes, add the cinnamon stick and cover with a lid for 15 minutes, stirring occasionally.

Remove the lid and add the remaining ingredients. Cook for another 15 minutes or until the liquid is reduced, stirring every couple of minutes.

Remove from the heat and serve with brown rice or paprika yoghurt and gluten free bread.

Prep time: 
Cook time: 
Total time: 
+ 4 +

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Categories: MAINS.