Stuffed Pumpkin with Vegetable Tagine
A recipe that will delight lovers of sweet and savory flavors. The tagine is traditionally prepared in a clay dish in the oven, but here it will be slowly cooked inside a pumpkin, which has been hollowed out of its seeds. This way, everything is steamed, and when served, it is mixed with the roasted pumpkin flesh. A true delight for lovers of Eastern cuisine!
Ingredients (for 2 to 3 people):
- 1 pumpkin (or several small individual ones)
- 60g amaranth seeds
- 1 onion
- 1 parsnip
- 1 potato
- 2 carrots
- 200g cooked chickpeas
- 3 garlic cloves
- 1 apple
- 6 dried apricots
- 1 handful of raisins
- 4 dates
- 2 teaspoons ras-el-hanout
- 1 teaspoon cinnamon
- 1 teaspoon ground chili
- 1 teaspoon ground ginger (or fresh)
- Olive oil
- Salt, pepper
- 15cl cooked tomato sauce
Instructions
- Slice the onion into thin rings and sauté it in a pan. Add the vegetables, cut into 1 cm cubes. Add the chickpeas, spices, whole garlic, chopped apple, and chopped dried fruits. Sauté for a bit, then add the tomato sauce and a glass of water. Cover and cook on medium heat for about 5 minutes.
- Stir in the amaranth, cook for another 2 minutes on low heat, and then turn off the heat.
- Cut the top of the pumpkin to remove the lid and scoop out the seeds. Fill the pumpkin with the tagine mixture, replace the lid, wrap it all in aluminum foil, and place it in a baking dish. Bake at 200°C for about 45 minutes.
- Cut the pumpkin into quarters or place an individual mini pumpkin on each plate. Each guest can mix the tagine with the roasted pumpkin flesh. Serve with fresh cilantro and lemon.
