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🍽️ Spicy Vegan Pumpkin Tajine

316 kcal · 30 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin (1 kg each)
• 1 red onion
• 1 garlic clove
• 300 g chickpeas (can; drained weight)
• 2 tbsp olive oil
• 2 tsp harissa paste
• salt
• 200 ml vegetable broth
• 50 g raisins
• 2 sprigs parsley
• 4 tbsp sliced almonds (10 g each)

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Remove the seeds and fibrous strands from the inside.
3. 3. Cut the flesh into small, bite-sized cubes.
4. 4. Peel the onion and the garlic clove.
5. 5. Halve the onion and slice it into thin half-rings.
6. 6. Finely chop the garlic.
7. 7. Drain the chickpeas in a colander.
8. 8. Rinse the chickpeas under running water.
9. 9. Let the chickpeas drain well.
10. 10. Heat the oil in the tajine over medium heat.
11. 11. Fry the onion rings and garlic until golden brown.
12. 12. This should take about two to three minutes.
13. 13. Add the pumpkin cubes to the pan.
14. 14. Fry the pumpkin for two minutes.
15. 15. Season the mixture with harissa and salt.
16. 16. Pour in the vegetable broth.
17. 17. Add the drained chickpeas.
18. 18. Sprinkle the raisins over the dish.
19. 19. Place the lid on the tajine.
20. 20. Reduce the heat to low.
21. 21. Let the dish simmer for about 15 minutes.
22. 22. Wash the parsley under cold water.
23. 23. Shake the parsley dry.
24. 24. Pluck the leaves from the stems.
25. 25. Chop the parsley leaves roughly.
26. 26. Heat a separate pan over medium heat.
27. 27. Toast the sliced almonds in the pan without additional fat.
28. 28. Make sure they turn golden brown.
29. 29. This takes about three minutes.
30. 30. Serve the tajine hot.
31. 31. Sprinkle the dish with the chopped parsley.
32. 32. Garnish it with the toasted almond slices.

Nutrition per serving

• kcal: 316
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 38 g