Who doesn’t need another pumpkin recipe. Cheap and abundant, pumpkin is a great.. Little zesty bursts of lemon juice and sweet tangy pomegranates, succulent apricots and soft rich pumpkin.
This quick and easy Moroccan pumpkin tagine has the characteristic sweet, cinnamon-edged and exotic flavours of Northern Africa. Super easy and quick to make, you can use a tagine dish or a saucepan. Be careful not to overcook the pumpkin otherwise you just get a pile of mush (although I’ve entertained the idea of blending the stew into a soup if I overcook it).
Serve with natural yoghurt.
Moroccan pumpkin stew
3 tablespoons oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon finely grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 cinnamon stick
1 L vegetable stock
800g butternut pumpkin (about 1.2kg uncut), cut into 2cm chunks
3/4 cup chopped dried apricots
coriander leaves, to serve
Heat oil over a medium heat. Add onion, garlic and ginger and fry for a few minutes, until softened. Add spices and fry for a minute until fragrant. Add pumpkin and stock and stir well to combine, making sure you scrape the bottom of the pan to catch any spices that may have stuck. Bring to the boil, then reduce heat to low, stir in apricots, cover and allow to cook for 15-20 minutes, until pumpkin has softened but still has body (you don’t want mashed pumpkin!). Taste for salt. Serve sprinkled with fresh coriander leaves and cous cous.
Preserved Lemon & Pomegranate Cous cous
1 cup cous cous
1/4 preserved lemon, flesh removed and peel finely chopped (or 1 tablespoon finely grated lemon zest)
seeds from 1/2 pomegranate
Cook cous cous according to your preferred method (we go by 1 cup of cous cous to 1.5 cups water and a dash of olive oil) or as by packet instructions.