Pumpkin tagine with dates & honey

pumpkin tagine

Season: All year

Type: Big dishes

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: pumpkin, carrot, onion, coriander, parsley

Recipe source: Adapted from the Stephanie Alexander Kitchen Garden Foundation


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife, 1 large knife
  • mezzaluna
  • large heavy-based pan
  • scales
  • serving bowls

  • 1 tbsp extra-virgin olive oil
  • 2 onions
  • 2 carrots
  • 500 g pumpkin
  • 250 ml tomato passata
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 cinnamon quill
  • 250 ml vegetable stock
  • 400 g chickpeas, cooked or tinned (or 250 g soaked overnight and cooked)
  • 10 dried apricots
  • 8 soft, pitted dates
  • 2 tbsp honey
  • sea salt
  • freshly ground black pepper
  • small handful flat-leaf parsley
  • small handful coriander
What to do

  • Set out your ingredients.
  • Peel and thinly slice the onions. Peel and chop the carrots into 1.5 cm cubes. Cut the pumpkin into 1.5 cm cubes.
  • Dice the dried apricots and cut the dates into quarters.
  • Heat the oil in a large, heavy-based pan.
  • Add the onion and cook for 5 minutes, stirring often.
  • Add the carrot, pumpkin, ginger, turmeric and cinnamon and stir to combine.
  • Pour in the passata and stock and bring to a simmer.
  • Cover and cook gently for 20 minutes.
  • Add the chickpeas, apricots, dates and honey.
  • Add salt and pepper to taste, then simmer for another 5 – 10 minutes, making sure you do not overcook the pumpkin.
  • Chop the herbs and sprinkle over the tagine to serve.

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