Pumpkin, cranberry & red onion tagine

• olive oil↗3 tbsp tbsp
• red onions↗2

  thickly sliced

• fresh root ginger

  grated

• pumpkin g

  or squash, peeled, deseeded and cut into large chunks

• cinnamon1 tsp tsp

  coriander, cumin and harissa paste

• clear honey↗1 tbsp tbsp
• bottle tomato passata↗700g g
• dried cranberries↗50g g
• chickpea↗400g g

  rinsed and drained

• couscous↗200g g
• vegetable stock↗2 tsp tsp

  granules

• zest and juice 1 lemon
• toasted flaked almonds↗3 tbsp tbsp
• handful coriander

  roughly chopped

Step-by-step instructions

1. 1

   Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.

2. 2

   Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)

3. 3

   Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.