Pumpkin Tangine (serves 4)

3-4 tbsp olive oil

1 onion, finely chopped

3-4 garlic cloves, finely chopped

2 tsp ground turmeric

1-2 tsp cumin seeds

1 tsp ground cinnamon

½ tsp cayenne pepper

½ tsp ground black pepper

1 tbsp honey

1 carrot chopped

1 can of chickpeas

Big wedge of pumpkin, cubed

Fresh coriander

Tin of tomatoes

 

1. Heat the oil in a big casserole dish and add the onion, garlic and cook until soft.

2. Add the turmeric, cumin, cinnamon, cayenne, black pepper, honey, carrots and pumpkin. Pour in enough water to cover the base of the pan and cover with a lid.  Cook for 10-15 mins.

3. Add the chickpeas, check there is still water covering the base of the pan, if not, add some more.

4. Continue to cook for 5-10 mins. Season with salt and sprinkle the chopped coriander on top. Idea….serve with courgette noodles!