Sylvie's Pumpkin Tagine

Sylvie’s Pumpkin Tagine—A Moroccan Stew

Serves 4-6

This vegetable tagine can be served with couscous or quinoa as a vegetarian meal, or as a side dish with chicken or lamb.

• 1 Tbsp Olive Oil
• 1 Yellow Onion, coarsely chopped
• 2 Garlic cloves, crushed
• 2 tsp of Ras el Hanout (recipe follows)
• 1 tsp Sweet Paprika
• 2 medium Pumpkin, about 3 cups, peeled, seeded and cubed (I used local Pie Pumpkin from Heath Farm)
• 1 cup Dried Apricots, finely chopped
• 1 cup Water
• Salt and Pepper to taste
• Juice of ½ Lemon

Heat the oil in a tagine over medium heat, and add the onion and garlic. When the mixture starts to brown slightly, about 3 minutes, add the dry spices. Stir well for about a minute to coat the onion. Add the cubed pumpkin and apricots and stir to coat them, then add the water. Simmer, covered, for 10 minutes or until the pumpkin has softened, stirring occasionally.Seasoning to taste with salt and pepper. To finish, add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and open cook for a few minutes to thicken it.

Ras el Hanout

Ras el hanout translates from Moroccan into “head of the store.” This seasoning mixture can sometimes contain as many as 50 different spices. It is also an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3½ tsp

2 tsp ground Ginger

2 tsp ground Coriander

1 ½ tsp ground Cinnamon

1 ½ tsp freshly ground Pepper

1 ½ tsp ground Turmeric

1 ¼ tsp ground Nutmeg

1 tsp ground Allspice

1/4 tsp ground Cloves

Combine all ingredients; store in an airtight container.