Who doesn’t need another pumpkin recipe. Cheap and abundant, pumpkin is a great staple.
This recipe is complete with the characteristic sweet, cinnamon-edged flavours of Morocco, little zesty bursts of lemon juice, sweet tangy pomegranates, succulent apricots and soft rich pumpkin.
This tagine is quick, and you can make it in a saucepan. Be careful not to overcook the pumpkin otherwise you just get a pile of mush (if this happens, blending it into a soup is always an option!).
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 as per packet instructions. To the cooked cous cous, add preserved lemon, pomegranate seeds and season to taste with salt.