Baked Pumpkin Tagine

Baked Pumpkin Tagine is a vibrant Moroccan-inspired dish that combines the earthy sweetness of pumpkin with aromatic spices and tender vegetables. This gluten-free recipe is perfect for a cozy dinner, bringing warmth and exotic flavors to your table.

Ingredients

• Pumpkin - 400 grams, peeled and diced
• Chickpeas - 200 grams, cooked and drained
• Red onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Tomato - 1 large, diced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 200 milliliters
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine the diced pumpkin, chickpeas, red onion, garlic, carrot, zucchini, and tomato.
3. Drizzle with olive oil and sprinkle with cumin, cinnamon, paprika, turmeric, salt, and black pepper. Toss everything until well coated.
4. Transfer the mixture to a baking dish and pour the vegetable broth over the top.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the pumpkin is tender and slightly caramelized.
7. Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro.
8. Serve warm and enjoy your Moroccan-inspired Baked Pumpkin Tagine.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 54 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from pumpkin and spices, which may reduce inflammation.
• High in fiber from chickpeas and vegetables, promoting digestive health.

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