Pumpkin and Split Pea Tagine
Warm, hearty, and rich with North African-inspired flavors, this Pumpkin and Split Pea Tagine is a comforting dish perfect for cozy weeknight dinners or weekend entertaining. Featuring tender chunks of pumpkin, protein-packed split peas, and sweet bursts of dried apricots, this vegetarian tagine is simmered in a fragrant blend of cumin, coriander, cinnamon, and turmeric. A hint of harissa paste adds a mild, smoky heat that enhances the savory tomato base. Finished with chickpeas and garnished with fresh cilantro, this one-pot delight is not only packed with nutrients but also bursting with vibrant, aromatic flavors. Serve it over fluffy couscous, alongside warm flatbread, or spooned over rice for a satisfying meal that’s sure to impress. Whether you're a fan of traditional Moroccan cuisine or simply looking for a delicious plant-based dinner idea, this dish is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 tablespoon harissa paste
- 2 tablespoons tomato paste
- 400 grams diced tomatoes
- 500 milliliters vegetable broth
- 150 grams split peas, rinsed and drained
- 500 grams pumpkin, cubed (about 1-inch pieces)
- 50 grams dried apricots, chopped
- 1 400-gram can chickpeas, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large tagine or heavy-bottom pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and ground turmeric, cooking for 1 minute until fragrant.
Mix in the harissa paste and tomato paste, stirring well to coat the onions and spices evenly.
Add the diced tomatoes to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the rinsed split peas to the pot, cover, and simmer over low heat for 30 minutes, stirring occasionally.
After 30 minutes, add the cubed pumpkin, chopped dried apricots, salt, and black pepper. Stir to combine, then cover again and cook for an additional 40-45 minutes, or until the split peas and pumpkin are tender.
Stir in the drained chickpeas and cook for another 5-10 minutes to heat through.
Taste and adjust seasoning if necessary.
Garnish with fresh chopped cilantro before serving. Serve the tagine warm with couscous, flatbread, or rice.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 25.3 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1821 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
