This pumpkin and carrot and peas in a tagine = flavour, colour and deliciousness. And, is one of our favourite vegetarian dishes.
You’ll love it too. Because this moroccan inspired tagine full of soluble and insoluble fibre, plant protein, Vitamin A, aromatic herbs and spices plus a hint of honey has everything that makes a tasty dish.
Did I mention it’s perfect for a Sunday night dinner. And, don’t forget to make extra for lunches!
Let’s talk fibre – we need it for so many reasons, the most common one being for good digestion and being regular 🙂 A high fibre diet also helps with weight loss, balances your blood sugar highs and lows and is food for your microbiome, keeping your healthy gut bacteria happy and doing their thing.
If you your digestion is causing you trouble, book a quick free chat to find out how I can help by clicking here.
Pumpkin, carrot and pea tagine:
- 1 cup green split peas
- olive oil to saute veges
- 1 medium brown onion, chopped finely
- 2-3 cloves garlic, crushed
- 2 teaspoons cumin powder
- 2 teaspoons ground coriander powder
- 1 tablespoon freshly grated ginger, or 2 teaspoons of ground ginger powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground allspice
- 800g pumpkin, diced into 2 cm pieces
- 1 large carrot, diced into 2 cm pieces
- 1 red chilli, sliced (use chilli to your own taste by using less or deseeding if too hot)
- 425g can diced tomatoes
- chopped coriander stems (after removing the leaves for garnishing – see last item on this list)
- 1 cup water
- 1 cup vegetable stock
- 1 tablespoon honey
- 200g green beans, trimmed and chopped into big pieces
- 1/2 cup fresh coriander leaves
Here’s what you do:
Rinse the split peas well. Then cook the split peas in a saucepan of boiling water, uncovered until just tender. Rinse with cold water and drain. Set aside.
Heat olive oil in a large saucepan. Then cook the onion gently while stirring until soft. Add the garlic, chilli and spices and cook while stirring for about 2 minutes.
Then, add in the carrot and cook while stirring for about 2 minutes.
Next, add in the pumpkin and stir through so that the vegetables are coated.
Stir in the undrained tin of tomatoes, water, stock and chopped coriander stems. Bring to boil and simmer uncovered for around 20 minutes or until the carrot/pumpkin is cooked.
Mix through the honey, chopped beans and cooked split peas and cook further for around 5-10 minutes or until the beans are how you like them. I love beans slightly undercooked.
Finally, remove from the heat and stir in fresh coriander leaves.
You can serve this Pumpkin, Carrot and Pea Tagine on its own. Or with rice or couscous.
Enjoy!
With your health in mind,
Catherine x
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