Pumpkin and Split Pea Tagine

Name: Pumpkin and Split Pea Tagine
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup split peas; 1 tbsp olive oil; 1 medium brown onion; 3 garlic cloves; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp ground ginger; 1 tsp sweet paprika; 1 tsp ground allspice; 1 kg pumpkin; 400 g chopped tomatoes; 1 cup water; 1 cup vegetable stock; 2 tbsp clear honey; 200 g French beans; 0.25 cup roughly chopped fresh coriander

A Moroccan tagine of split peas, pumpkin and coriander, seasoned with cumin and ginger and simmered on the stove. It comes to the table with roast chicken for a tasty accompaniment.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 50 min · 65 min total
Difficulty: medium

1
Pour the peas into a medium pan and fill with water. add a little salt and bring to the boil. Cook uncovered until they have just become tender. Rinse and drain.
2
Heat the oil in a large saucepan. Add the onion and cook until softened (stir frequently), then add the garlic and spices stirring well and cook for approx 2 minutes. Finally add the pumpkin and stir well to coat evenly in the spice mixture.
2 min
3
Add the tinned tomatoes, water and stock. Bring to the boil. Reduce heat and simmer uncovered for 20 minutes or until pumpkin is tender.
20 min
4
Stir in the honey, beans and peas. Simmer for a further 10-15 minutes or until beans are tender.
15 min
5
Remove from heat and stir in coriander. Server with cous cous or fresh bread. You can also serve with roast chicken for a tasty accompaniment.