Ever wondered how a simple pumpkin can take your dinner to a whole new level of deliciousness?
As the leaves begin to paint the ground in amber and crimson, my kitchen transforms into a cozy haven where the essence of autumn comes alive. My pumpkin and chickpea tagine is one of my absolute favorite dishes to make this season.Â
It’s a dish that perfectly captures the warmth and comfort we all crave as the weather cools. Consider the delightful aroma of spices in this Moroccan tajine recipe the perfect thing for your dinner table.
What truly distinguishes this recipe is its versatility and the health benefits it offers. Pumpkin and chickpeas, both high in fiber, vitamins, and antioxidants, are a powerful combination that can boost your immune system, support digestive health, and keep you full and satisfied.Â
Furthermore, it’s an excellent way to impress your friends and family with a dish that looks as good as it tastes. So grab your favorite pot and join me; I promise you’ll fall in love with this Pumpkin and Chickpea Tagine recipe just as much as I did.
The Story of This Pumpkin and Chickpea Tagine
If you’ve taken one of our Marrakech Food Tours and you’re a vegetarian, this might be one of the dishes you’ve encountered. I had heard of this recipe and I worked with the cooks at the restaurant to bring it to life and put it on our menu. Generally you can’t go in to most restaurants and order this. And, even if you’re not vegetarian this is a delicious meat-less meal you’ll really enjoy.Â
What to Serve with This Dish
How to Make Moroccan Pumpkin and Chickpea Tagine
Ingredients
- 3 tablespoons olive oil
- 1/2 onion chopped
- 4 garlic cloves, finely chopped
- ½ kg pumpkin or squash, peeled, deseeded and cut into chunks of the same size
- 1 ½ cups or 1 tin of chickpeas ( Note: You can’t really add too many or not enough it’s just based on what you like)
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- 1 teaspoon salt or more to taste
- ¼ teaspoon ground black pepper
- 1 cup water
- Chopped cilantro/coriander for garnish
Instructions
- In the bottom of the tajine add the olive oil and onion and begin to cook on low heat. Add the garlic once the onions begin to soften.Â
- Mix in the spices and let them warm up for about a minute and then add the water. Add the pumpkins and stir to coat with the spice mixture. Cover and cook approximately 30 minutes on low heat. The pumpkin should be cooked through. You may need to adjust the cooking time or add more water depending on your vegetables.Â
- Add the chickpeas for the final 10 minutes of cooking.Â
- The tfaya topping should be started first as it may take logner to cook.Â
- When both dishes are completed, top the tagine with the onion tfaya and garnish with some cilantro if desired.Â
How to make a Tfaya Topping?
Tfaya Topping Ingredients
- 4 medium to large onions sliced thinly
- ½ cup raisins (yellow work best)
- 1 cinnamon stick broke into several pieces
- 1/2 tsp ginger
- 1/2 tsp turmeric
- ½ tsp salt
- 1 Tbsp sugar
- 4 Tbsp vegetable or unflavored oil
Tfaya Topping Recipe Instructions
- Clean and slice onions into similar size strips. I cut the onion in half and then slice 1/2 circle slices.
- In a non-stick pan heat the oil to medium and add the onions to begin cooking.
- While the onions cook place the raisins in a bowl with just enough warm water to cover them to slightly rehydrate them.
- When the onions have started to soften, reduce the heat and add the spices; salt, turmeric, ginger and cinnamon.
- Continue cooking on low heat so that the onions get very soft and begin to caramelize slightly.
- After 20 minutes add the sugar (it can be reduced based on personal tastes) and the raisins.
- Cook an additional 10-15 minutes for the flavors to blend together and the raisins to soften.
