Pumpkin and Split Pea Tagine
From: Um Safia
A beautiful North African Tagine. Easy to make. If you have some ras el hanout, use it in place of the spices listed... #
SERVES 4 , 4 bowls
- 1 cup split peas
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon sweet paprika
- 1 teaspoon ground allspice
- 1 kg pumpkin, peeled and diced into 1-inch cubes
- 400 g chopped tomatoes
- 1 cup water
- 1 cup vegetable stock
- 2 tablespoons clear honey-style sweetener
- 200 g French beans, trimmed and coarsely chopped
- 1/4 cup roughly chopped fresh coriander
Pour the peas into a medium pan and fill with water. add a little salt and bring to the boil. Cook uncovered until they have just become tender. Rinse and drain.
Heat the oil in a large saucepan. Add the onion and cook until softened (stir frequently), then add the garlic and spices stirring well and cook for approx 2 minutes. Finally add the pumpkin and stir well to coat evenly in the spice mixture.
Add the tinned tomatoes, water and stock. Bring to the boil. Reduce heat and simmer uncovered for 20 minutes or until pumpkin is tender.
Stir in the honey-style swetener, beans and peas. Simmer for a further 10-15 minutes or until beans are tender.
Remove from heat and stir in coriander. Server with cous cous or fresh bread.