Chickpea pumpkin tajine with coconut couscous & coconut chutney

                                                                                                                     

Ingredients:

For the tajine:

For the coconut couscous:

For the coconut chutney:

Preparation:

For the tajine:

Heat up the oil in a pan, then add the cumin seeds, onions and garlic and sauté it for a few minutes.

When the cumin starts to become fragant and the onions have become soft add the pumpkin, tomatoes, ginger and the chilies. Sauté for around 5 minutes.

Add in the vegetable stock and season with the Garam masala, salt and pepper.

Cook the mixture for around 10 minutes or until the pumpkin is cooked through.

Add the chickpea's and allow to cook for another 5 minutes, sprinkle with the lemon juice and the soy sauce.

For the coconut couscous:

Bring the vegetable stock to boil in a medium pot, add all the ingredients, cover it and remove it from the heat.

Allow the couscous to steam for about 10 minutes, then loosen with a fork.

For the coconut chutney:

In a small bowl mix all the ingredients together, allow all the flavors to blend together before serving ( around 10 minutes).

Serve the tajine with the coconut chutney and couscous.