Ingredients for Pumpkin And Split Pea Tagine
- Split Peas
- Olive Oil
- Brown Onion
- Garlic Cloves
- Ground Coriander
- Ground Cumin
- Ground Ginger
- Sweet Paprika
- Ground Allspice
- 1 (15-ounce) can pumpkin puree
- Chopped Tomatoes
- 1 cup vegetable broth
- Vegetable Stock
- Clear Honey
- French Beans
- Fresh Coriander
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How to Make Pumpkin And Split Pea Tagine
- Rinse 1 cup of split peas in a fine-mesh sieve.
- Place the rinsed split peas in a medium saucepan. Add 3 cups of water and 1/2 teaspoon of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the peas are tender but not mushy. Drain any excess water and set aside.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or tagine over medium heat.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes. Add 2 cloves of garlic, minced, and 1 teaspoon each of ground cumin, coriander, turmeric, and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
- Add 1 (15-ounce) can of pumpkin puree and stir well to combine with the spice mixture.
- Add 1 (14.5-ounce) can of diced tomatoes (undrained), 1 cup of vegetable broth, and 1/2 teaspoon of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the pumpkin is tender.
- Stir in 1/4 cup of honey, 1 (15-ounce) can of chickpeas (drained and rinsed), and the cooked split peas.
- Simmer for another 10-15 minutes, or until the chickpeas are tender and the sauce has thickened slightly.
- Remove from heat and stir in 2 tablespoons of chopped fresh coriander.
- Serve hot over couscous or with crusty bread. Roasted chicken makes a delicious accompaniment!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
79g
Fat
4g
Carbs
32g
