Pumpkin and Split Pea Tagine

Ingredients

• 1 cup split peas
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1 teaspoon sweet paprika
• 1 teaspoon ground allspice
• 1 kg pumpkin, peeled and diced into 1-inch cubes
• 400 g chopped tomatoes
• 1 cup water
• 1 cup vegetable stock
• 2 tablespoons clear honey
• 200 g French beans, trimmed and coarsely chopped
• 1/4 cup roughly chopped fresh coriander

Directions

1. 1

   Pour the peas into a medium pan and fill with water. add a little salt and bring to the boil. Cook uncovered until they have just become tender. Rinse and drain.

2. 2

   Heat the oil in a large saucepan. Add the onion and cook until softened (stir frequently), then add the garlic and spices stirring well and cook for approx 2 minutes. Finally add the pumpkin and stir well to coat evenly in the spice mixture.

3. 3

   Add the tinned tomatoes, water and stock. Bring to the boil. Reduce heat and simmer uncovered for 20 minutes or until pumpkin is tender.

4. 4

   Stir in the honey, beans and peas. Simmer for a further 10-15 minutes or until beans are tender.

5. 5

   Remove from heat and stir in coriander. Server with cous cous or fresh bread. You can also serve with roast chicken for a tasty accompaniment.