Vegan Tajine

Ingredients

• 1 Hokkaido pumpkin (about 1 kg)
• 1 Red Onion
• 1 Garlic clove
• 300 g chickpeas (canned; drained weight)
• 2 tbsp olive oil
• 2 tsp harissa paste
• Salt
• 200 ml vegetable broth
• 50 g Raisins
• 2 sprigs parsley
• 4 tbsp almond slivers (10 g each)

Instructions

1. 1.

   Clean, wash, remove seeds and fibers from the pumpkin and cut flesh into bite‑sized cubes. Peel onion and garlic. Halve the onion and slice into half rings; finely chop the garlic. Drain chickpeas in a sieve, rinse and let dry.

2. 2.

   Sauté onions and garlic in a Tajine with hot oil over medium heat for 2–3 minutes until golden brown. Add pumpkin cubes and cook for 2 minutes, seasoning with harissa and salt. Pour in broth, add chickpeas and raisins, cover and simmer gently for about 15 minutes.

3. 3.

   Meanwhile wash parsley, pat dry, pluck leaves and roughly chop. Toast almond slivers in a dry pan over medium heat for 3 minutes until golden brown. Serve the vegan Tajine sprinkled with parsley and almonds.