Name: Pumpkin and split pea tagine
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 cup (200g) green split peas; 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 teaspoon ground coriander; 2 teaspoon ground cumin; 2 teaspoon ground ginger; 1 teaspoon sweet paprika; 1 teaspoon ground allspice; 1 kilogram pumpkin, cut into 3cm pieces; 410 gram canned crushed tomatoes; 1 cup (250ml) water; 1 cup (250ml) salt-reduced vegetable stock; 2 tablespoon honey; 200 gram green beans, trimmed, chopped coarsely; 1/4 cup coarsely chopped fresh coriander

Pumpkin and split pea tagine

Traditional to North Africa, a tagine is an aromatic casserole, usually cooked and served in an earthenware dish, also called a tagine.

Ingredients

1 cup (200g) green split peas

1 tablespoon olive oil

1 brown onion (150g), chopped finely

2 clove garlic, crushed

2 teaspoon ground coriander

2 teaspoon ground cumin

2 teaspoon ground ginger

1 teaspoon sweet paprika

1 teaspoon ground allspice

1 kilogram pumpkin, cut into 3cm pieces

410 gram canned crushed tomatoes

1 cup (250ml) water

1 cup (250ml) salt-reduced vegetable stock

2 tablespoon honey

200 gram green beans, trimmed, chopped coarsely

1/4 cup coarsely chopped fresh coriander

Method

1.Cook split peas in medium saucepan of boiling water, until tender; drain. Rinse peas under cold water; drain.

2.Meanwhile, heat oil in large saucepan; cook onion, stirring, until softened. Add garlic and spices; cook, stirring, about 2 minutes or until fragrant. Add pumpkin; stir to coat pumpkin in spice mixture.

3.Stir in undrained tomatoes, the water and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until pumpkin is tender. Stir in honey, beans and split peas; simmer, uncovered, about 5 minutes or until beans are tender. Remove from heat; stir in coriander.

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Ingredients

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