Tagine of Kumara, Pumpkin and Chickpeas with Couscous and Tamarind Chutney
Kumara, pumpkin and chickpeas are simmered with tomatoes, spinach and spices and served on couscous with tamarind chutney.
Ingredients
150g Divella couscous
100g Baby spinach leaves
45ml Extra virgin olive oil
1 Small onion, finely chopped
1 Small carrot, peeled, diced 1cm
Large pinch chilli flakes
4g Cumin seeds
3 Cloves garlic, finely chopped
350g Pumpkin, peeled, deseeded, cut into 3cm chunks
350g Purple skinned kumara, peeled, cut into 3cm chunks
½ Teaspoon ground turmeric
½ Teaspoon ground ginger
400g Can Mutti Polpo, chopped tomatoes
400g Can chickpeas, drained
200ml Water
3g Coriander leaves
100g Jenny’s Kitchen Tamarind Chutney - medium
Method
Boil kettle
Put the couscous into a heatproof bowl
Add 1 tablespoon of the oil and season with salt and pepper
Add boiling water to cover couscous
Mix quickly and cover tightly with foil or a plate
Reserve for 15 minutes then uncover and gently fluff up with a fork so there are no lumps
Put the spinach into a heatproof bowl, cover with boiling water, drain and cool under cold running water
Squeeze dry and reserve
Meanwhile heat the remaining oil in a deep frying pan and add the onion, carrot, chilli flakes, cumin seeds, garlic, pumpkin and kumara
Fry gently, without browning for 10 minutes or until the onion is soft
Add the turmeric, ginger, tomatoes, chickpeas and water
Mix well, bring to the boil, cover and simmer 15 minutes or until the vegetables are tender
Stir in the spinach, teasing out any lumps
Taste and season
Serve the tagine on the couscous with the coriander sprinkled on top and the chutney in a bowl on the side