Moroccan cuisine · Soups & Stews

Chickpea Tajine

Chickpeas braised soft with pumpkin, ginger and saffron – a golden tajine entirely without meat.

Ingredients · for 4 servings

• 250 g chickpeas (dried)
• 400 g hokkaido pumpkin
• 2 onions
• 3 cloves of garlic
• 3 tomatoes
• 1 tsp ginger (ground)
• 1/2 tsp saffron threads
• 1 tsp turmeric
• 1 tsp cumin
• 5 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Soak the chickpeas overnight in plenty of water, drain and pre-cook in fresh water for 40 min. until almost soft.
2. Cut the pumpkin into 3 cm wide wedges – the skin can stay on –, cut the onions into strips and the garlic into slices, and coarsely grate the tomatoes.
3. Sauté the onions and garlic in 3 tbsp olive oil for 5 min. until soft, then toast the ginger, turmeric and cumin for 1 min.
4. Add the grated tomatoes and the saffron threads soaked in 4 tbsp hot water and simmer for 5 min. until the sauce turns bright orange.
5. Layer in the drained chickpeas and pumpkin wedges, season with salt and pepper, pour in 200 ml water and braise covered for 25 min. until the pumpkin is soft but still holds its shape.
6. Sprinkle with chopped cilantro, drizzle with the remaining olive oil and bring the tajine straight to the table.