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Baked Pumpkin Tajine

Autumn has finally arrived and it's time for oven dishes that don't require much preparation, just a little patience. If you try anything this year, it should be this pumpkin tajine, it is an absolute taste bomb! All you need is a dollop of plain or soya yoghurt and some fresh flatbread to dip into the spicy tajine.

Preparation Time: 10 mins

Cooking Time: 50 mins

Total Time: 60 mins

Portion: 2 people



350 g Hokkaido pumpkin

1 small red onion

1 garlic clove

1 TL harissa paste

1 TL ras el hanout

½ TL cinnamon

½ TL cumin

½ TL coriander

1 EL rapseed oil

1 TL honey or agave syrup

200 g chickpeas

25 g sultanas

250 g tomato passata

150 ml vegetable stock



15 g almonds

fresh parsely



  1. Preheat the oven to 180 °C.

  2. Cut the pumpkin into cubes. Finely chop the red onion and garlic. Place everything in an oven proof dish. Marinate the vegetables with the oil, harissa paste, honey/agave juice and the remaining spices. Roast in the oven for 15 minutes.

  3. After 15 minutes, add the chickpeas and sultanas. Cover with tomato passata and vegetable stock and bake for 30-40 minutes until the pumpkin is soft. Season with salt and pepper.

  4. Garnish with chopped almonds and fresh parsley. Serve the pumpkin tajine with flat bread or bulgur and a dollop of yoghurt.


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Baked Pumpkin Tajine
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