← All recipes

🍽️ Autumn Pumpkin and Chestnut Tajine

321 kcal · 30 min · 4 servings

Ingredients

• 400 g chestnuts
• 1 small Hokkaido pumpkin (approx. 600 g)
• salt
• pepper (from the mill)
• 1 pinch nutmeg (freshly grated)
• dried chili peppers (crushed)
• 0.5 tsp five-spice powder
• 2 cinnamon sticks
• 150 ml vegetable broth
• 2 tart apples (e.g. Boskop)
• fresh coriander leaves (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Cut a cross into the shells of the chestnuts.
3. 3. Place the chestnuts on a baking sheet and roast them in the oven for 10 to 15 minutes.
4. 4. Turn the chestnuts occasionally while roasting.
5. 5. Remove the chestnuts from the oven and place them on a damp kitchen towel.
6. 6. Peel the shells off the warm chestnuts.
7. 7. Wash the pumpkin thoroughly.
8. 8. Halve the pumpkin and remove the seeds and strings.
9. 9. Cut the pumpkin flesh into pieces or slices about 1 cm thick.
10. 10. Place the peeled chestnuts and pumpkin pieces into a large, ovenproof dish.
11. 11. Season the vegetables with salt, pepper, nutmeg, a little dried chili, and five-spice powder.
12. 12. Add the cinnamon sticks to the mixture.
13. 13. Pour some broth over the vegetables.
14. 14. Mix everything well until the spices are distributed.
15. 15. Hold a piece of baking paper under the running tap.
16. 16. Squeeze out the dampened paper.
17. 17. Place the damp baking paper directly over the vegetables in the dish.
18. 18. Bake the tajine for 25 to 30 minutes in the preheated oven.
19. 19. Stir the vegetables occasionally during cooking.
20. 20. Wash the apples thoroughly.
21. 21. Quarter the apples and remove the core.
22. 22. Cut the apples into wedges.
23. 23. Add the apple wedges to the vegetables about 10 minutes before the end of cooking time.
24. 24. Remove the dish from the oven.
25. 25. Serve the tajine garnished with fresh coriander.

Nutrition per serving

• kcal: 321
• Protein: 6 g · Fett/Fat: 2 g · Carbs: 67 g