Moroccan Pumpkin Tagine

Moroccan Pumpkin Tagine

A rustic and warming vegetable tagine with pumpkin and chickpeas. Aromatic ras el hanout spices, rich and smoky tomato sauce topped with vegan Greek style yoghurt, pomegranate seeds and pumpkin and sesame seeds for extra crunch.

Serves 4


  • 1 medium pumpkin or butternut squash
  • 1 large white onion, diced
  • 4 large garlic cloves, crushed
  • 1 large aubergine, diced into 2 cm cubes
  • 1 large courgette, diced
  • 2 carrots, diced
  • 1 red pepper, diced
  • 2 Medjool dates, pitted and diced
  • 2 tbsp tomato paste/purée
  • 1 tbsp ras el hanout spice
  • 1 tbsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp cumin
  • ½ tsp crushed chilli flakes
  • 1 tin organic chopped tomatoes
  • 1 can organic chickpeas, drained and rinsed
  • Small handful of black pitted olives (optional)
  • Squeeze of lemon juice
  • 120ml (4 fl oz) water
  • Seeds of half a pomegranate (optional)
  • Freshly chopped coriander to serve (optional)
  • Sprinkle of pumpkin and sesame seeds (optional)
  • 3 tbsp vegan Greek style yoghurt to serve (optional)


  1. Slice, de-seed and peel the pumpkin, then dice into 2 cm cubes. Sauté the pumpkin in a little oil (or water if omitting oil) over a medium heat in a large shallow casserole dish or a tagine.
  2. Allow the pumpkin to soften slightly for a few minutes, then add your onion. After a few minutes when the onion is translucent, add the garlic and sauté for a minute or two. Add the diced aubergine, courgette and carrots, along with a little water, cover with the lid and cook on low for around 5 minutes, stirring occasionally, until the veg has softened.
  3. Remove the lid, add the red pepper, dates, tomato purée and sauté for a few minutes. Add all of the spices, tinned tomatoes, chickpeas, black olives, lemon juice and water and give everything a good stir to combine all those lovely smoky flavours. You can, of course, cook this on the stovetop on low for 30 min (stirring occasional) or transfer to the middle shelf of a preheated oven at 180°C/350°F/Gas 4 and cook for 30 minutes.
  4. Remove the dish from the oven to rest for 5 minutes before serving. To serve, sprinkle on the sesame and pumpkin seeds, along with fresh pomegranate seeds, freshly chopped coriander, and a few dollops of thick vegan Greek style yoghurt (if using).
  5. You could serve this alongside a simple couscous steamed with saffron, fresh coriander, lemon juice and the rest of the pomegranate seeds.

Recipe by Hannah’s Bitchin’ Kitchen,,