Moroccan pompoentajine with chickpeas

Name: Moroccan pompoentajine with chickpeas
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 fresh pumpkin; 1,5 Red onion; 1 toe garlic; 30 g unsalted butter or margarine; 1 tl ras el hanout spices melange; 3 el raisins; 250 ml tap water; 350 g chickpeas in pot; 250 g couscous; 1 el Sesame seed; 8 g fresh coriander

Tagine from Morocco of pumpkin, ras el hanout, chickpeas and onion

Ingredients

Kitchen Stuff

1 casserole

Directions

Halve the pumpkin and cut into pieces. Remove the seeds and stringy inside.
Slice the onion in rings and the garlic.
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.
Add the water and bring to the boil. Leave the lid on the pan for about 20 minutes on medium heat.
Change regularly. Drain the chickpeas and add them after 10 minutes.
In the meantime, prepare the couscous according to the instructions on the packaging. Stir with a fork and scoop the butter through.
Heat a frying pan without oil or butter and toast the sesame seed in 3 min. Golden brown. Let cool on a plate.
Slice the leaves of coriander.
Season the pompoentajine with pepper and salt. Scoop on a bowl and sprinkle with sesame seeds and coriander. Serve with the couscous.