This delicious vegetarian dish is more of a casserole or stew, but delicious all the same.
In a deep, heavy-based pot (a cast iron casserole is ideal) heat one tablespoon of olive oil over a medium-high heat. Add the cubed pumpkin and cook for five minutes, stirring regularly. Use a slotted spoon to remove the pumpkin, and place in a bowl to one side.
Add the remaining olive oil, then the onion and garlic. Cook for a few minutes until transparent.
Return the pumpkin to the pot, along with the honey, cinnamon stick, bay leaf, and ground spices. Cover with the stock and stir well.
Bring to a simmer and then leave to cook for 10-15 minutes or until the pumpkin is tender but not mushy. Add the chickpeas and cook for a further five minutes. Remove the cinnamon stick and bay leaf, and then season to taste.
Meanwhile, cook your quinoa over a medium heat, strain, and then stir through the grated lemon zest.
Serve half the tagine on the bed of quinoa, reserving the other half for tomorrow. Top with the almonds and coriander. Squeeze over the lemon juice and then season with salt and pepper if desired.
This may look like too much for a single person, but we’ll keep half for tomorrow to transform into a warming soup.
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