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Moroccan pompoentajine with chickpeas
Tagine from Morocco of pumpkin, ras el hanout, chickpeas and onion
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Ingredients
Directions
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Halve the pumpkin and cut into pieces. Remove the seeds and stringy inside.
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Slice the onion in rings and the garlic.
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Heat the butter in the frying pan (or tajine) and fry the onion and garlic for 3 minutes. Add the pumpkin, ras el hanout and raisins and cook for 3 minutes.
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Add the water and bring to the boil. Leave the lid on the pan for about 20 minutes on medium heat.
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Change regularly. Drain the chickpeas and add them after 10 minutes.
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In the meantime, prepare the couscous according to the instructions on the packaging. Stir with a fork and scoop the butter through.
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Heat a frying pan without oil or butter and toast the sesame seed in 3 min. Golden brown. Let cool on a plate.
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Slice the leaves of coriander.
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Season the pompoentajine with pepper and salt. Scoop on a bowl and sprinkle with sesame seeds and coriander. Serve with the couscous.
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Nutrition
450Calories
Sodium7% DV170mg
Fat17% DV11g
Protein28% DV14g
Carbs23% DV69g
Fiber36% DV9g
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