Pumpkin, cranberry & red onion tagine

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Ingredients

3 tbsp olive oil

2 red onions , thickly sliced

3cm piece fresh root ginger , grated

500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks

1 tsp each cinnamon , coriander, cumin and harissa paste

1 tbsp clear honey

700g bottle tomato passata

50g dried cranberries

400g can chickpea , rinsed and drained

200g couscous

2 tsp vegetable stock granules

zest and juice 1 lemon

3 tbsp toasted flaked almonds

handful coriander , roughly chopped

Method

Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.

Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)

Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.