Pumpkin Tagine with Chestnuts and Pomegranate Seeds

03.10.2017

This delicious pumpkin and chestnut dish with enticing pomegranate seeds represents the best of European and North African cuisine. Tagine refers to the pot used in traditional African cooking and also to the meal itself which is prepared in the pot. This recipe from Lena is ideal for those of you who are delighted that pumpkins are in season. Moreover, it is healthy, simple and quick to cook.

Pumpkin Tagine with Chestnuts


Ingredients:
 (serves 4-6)

•  1 hokkaido pumpkin or butternut squash
•  4 red onions
•  2 – 3 garlic cloves
•  1 tbsp brown sugar
•  4 tbsp tomato paste
•  4 tsp harissa paste
•  1 tsp ground cinnamon
•  700 – 800 ml vegetable bouillon
•  100 g dried apricots
•  400 g precooked chestnuts (vacuum-packed)
•  1/2 handful chives
•  Salt and freshly ground black pepper
•  1/2 pomegranate
•  1 handful cashew nuts
•  3 – 4 tbsp olive oil


To serve:

•  200 g couscous (wholegrain)
•  350 ml water
•  Salt and freshly ground black pepper
•  1 tbsp olive oil
•  A little lemon zest


Preparation:

1. Cut the pumpkin into fairly large cubes.

2. Peel the onions and garlic cloves. Chop the onions into slices and crush the garlic.

3. Heat the olive oil in a tagine. Fry the pumpkin at a high heat. Add the onions and garlic and fry for a further 2-3 minutes until lightly browned. Sprinkle brown sugar over and allow to caramelise.

4. Stir in the tomato and harissa paste and the cinnamon. Pour 700ml of the bouillon over and bring to the boil.

5. Dice the apricots and add these and the chestnuts to the tagine.

6. Cover the tagine and allow to simmer gently for 10 minutes. The pumpkin should be soft but not overcooked and the sauce should thicken slightly. 

7. Season the tagine with salt, pepper and possibly more harissa paste if needed. Serve sprinkled with chives, cashew nuts and pomegranate seeds.


Couscous:

1. Put couscous in a bowl and add a little salt and pepper.

2. Boil water and pour over the couscous. Cover with a plate and allow to absorb for 5 minutes.

3. Stir in the olive oil and lemon zest.


Enjoy it! 


Follow Lena:
Blog: http://meinleckeresleben.com 
Facebook: https://www.facebook.com/mavieestdelicieuse/ 
Instagram: https://www.instagram.com/mein_leckeres_leben/