Chickpea and Pumpkin Tajine Recipe
A Moroccan Tajine to Tempt Vegetarians and Meat-eaters alike
Jun 9, 2008
Tajines are characterized by their complex mix of spices and flavors that develop during the relatively long cooking process. Almost anything can – and is – used in tajines and there is an extraordinary array of traditional and regional variations: chicken with green olives and almonds, tender lamb with prunes and abricots and a wonderful selection of vegetarian stews such as this one with chickpeas and pumpkin.
Tajines are traditionally cooked in a clay pot, which is also called a tajine. Many specialist shops and online stores now sell tajines and it is worth investing in one if you cook Moroccan food on a regular basis. However, a high-quality, heavy-bottomed saucepan with a good lid will give you similar, if less authentic, results.
Vegetarian Tajines
Vegetarians can struggle to bring variety into their meals, while meat-eaters are often at a loss to know what to serve vegetarians. This is particularly a problem at dinner parties, and can cause discomfort on the part of both the host(ess) and the vegetarian.
Meat-free Moroccan tajines provide an easy solution. They are versatile, so there is little danger of serving the same one too often; and they are rich, aromatic and flavorful, which means both meat-eaters and vegetarians are in for a treat.
Despite the long list of ingredients, this recipe is very easy to make. It also keeps well and is just as good a day or two later.
Chickpea and Pumpkin Tajine
Makes enough for 4 large portions or 6 smaller portions.
Preparation time: 20 minutes.
Cooking time: 45 minutes.
Ingredients:
- 6 oz / 175 g tinned, cooked chickpeas
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- ¼ teaspoon dried chilli flakes
- ¼ teaspoon saffron threads, soaked in 4 tablespoons hot water
- 1 lb / 500 g pumpkin, peeled and cut into large chunks
- 2 medium waxy potatoes, peeled and cut into large chunks
- 7 oz / 200 g tinned, chopped tomatoes
- 2 small aubergines, thickly sliced
- ½ preserved lemon, roughly chopped
- Salt and freshly ground black pepper
Garnish:
- 4 tablespoons thick strained yoghurt
- 4 tablespoons fresh coriander leaves
Preparation:
- Heat the oil in a large, heavy-bottomed saucepan and gently fry the onion and garlic until soft and transparent, about 3-4 minutes.
- Add all the spices, except the saffron, and fry for a further two minutes. Then add the saffron threads and the water they were soaking in, chickpeas, pumpkin, potatoes and tomatoes. Pour in just enough additional water to cover.
- Season with salt and pepper to taste and simmer on a low heat until the potatoes begin to soften, about 30 minutes. Stir in the aubergine and preserved lemon and cook for a further 10 minutes.
- Divide between four plates and garnish each portion with a tablespoon of yoghurt and coriander leaves. Serve with couscous.
