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Moroccan Pumpkin Tagine

Updated: Apr 3, 2021

A rustic and warming vegetable tagine with pumpkin and chickpeas. Aromatic ras el hanout spices, rich and smokey tomato sauce topped with vegan greek style yoghurt, pomegranate seeds and pumpkin and sesame seeds for extra crunch.


1 medium pumpkin or butternut squash

1 large aubergine, diced into 2 cm cubes

1 large courgette, diced

2 carrots, diced

1 red pepper, diced

1 large white onion, diced

4 large garlic cloves, crushed

2 Medjool dates, pitted and diced

1 can organic chickpeas, drained and rinsed

1 tin organic chopped tomatoes

A small handful of black pitted olives (optional)

2 Tbps tomato paste / purée

1 Tbps Ras el hanout spice

1 Tbsp smoked paprika

1/2 tsp cinnamon

1/2 tsp cumin

1/2 crushed chilli flakes

1/2 cup water

A squeeze of lemon juice

Seeds of half a pomegranate (optional)

Freshly chopped coriander to serve (optional)

Sprinkle of pumpkin and sesame seeds (optional)

3 tbsp vegan greek style yoghurt to serve (optional)


Slice, de-seed and peel the pumpkin, then dice into 2 cm cubes. Sauté the pumpkin in a little oil (or water if omitting oil) over a medium heat in a large shallow casserole dish or a tagine.

Allow the pumpkin to soften slightly for a few minutes, then add your onion. After a few minutes when the onion is translucent, add the garlic and sauté for a minute or two. Add the diced aubergine, courgette and carrot, add a little water, cover with the lid and cook on low for around 5 minutes, stirring occasionally, until the veg has softened.

Remove the lid, add the red pepper, dates, tomato purée and sauté for a few minutes. Add all of the spices, the tinned tomatoes, chickpeas, black olives, lemon juice and water and give everything a good stir to combine all those lovely smoky flavours. You can, of course, cook this on the stovetop on low for 30 min (stirring occasional) or like me, transfer to the middle shelf of a preheated oven at 180c and cook for 30 min.

Remove the dish from the oven to rest for 5 minutes before serving. To serve, sprinkle on the sesame and pumpkin seeds, fresh pomegranate seeds, freshly chopped coriander (optional!) and a few dollops of thick vegan greek style yoghurt.

I serve this alongside a simple couscous steamed with saffron, fresh coriander, lemon juice and the rest of the pomegranate seeds.


H x

If you enjoyed this recipe, please like and share with your friends! If you make it please tag me on Instagram @hannahsbitchinkitchen or Facebook @hbkonline, we love seeing your creations.

Looking for more winter warmer recipes? Why not try my Roasted Pumpkin and Butternut Squash Soup with Carrot Top Pesto.

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