Pumpkin and Chickpea Tagine with Trio Lemon Mint Quinoa Recipe

A one pot healthy delicacy with Middle Eastern flavours and aromas.
Cook Time: 45 minutes

Difficulty: Easy
Serves: 4


Pumpkin, peeled and cut into chunks; 250 g

ARQA Quatre Epices; 2 tsp

Olive Oil; 3 tbsp

Garlic, minced; 1+1 tsp

Onion, diced; 1 large

Chickpeas, soaked overnight or Canned Chickpeas, drained; 1 cup

Tomato, crushed; 1 can

Vegetable Stock; 2 cups

Cumin Powder; 1 tsp

Cinnamon Powder or ARQA Tagine Mix; 1/4 tsp

Parsley, chopped; 1+1 tbsp

Tricoloured Quinoa, cooked; 1 cup

Fresh Mint, chopped; a handful

Lemons, juiced; 2

Pine Nuts and Dried Cranberries; to garnish

Salt and Black Pepper; to taste


  1. Preheat an oven to 180 degrees C.
  2. Marinate pumpkin chunks with ARQA Quatre Epices, salt and 1 teaspoon of minced garlic. Roast for 15-20 minutes. Keep aside to cool.
  3. In a tagine, heat olive oil to sauté rest of the minced garlic and onions until soft and pink.
  4. Add chickpeas, crushed tomatoes and vegetable stock. Bring to a boil and lower the heat.
  5. Stir in salt, cumin powder, cinnamon powder or ARQA Tagine Mix. Simmer with the lid on, stirring occasionally until the chickpeas are cooked.
  6. Tip in the roasted pumpkin and 1 tablespoon chopped parsley. Adjust seasoning.
  7. Meanwhile, in a bowl, mix cooked tricoloured cooked quinoa, olive oil, lemon juice, chopped mint, salt and black pepper.
  8. Once the tagine is cooked, garnish with pine nuts, dried cranberries, rest of the chopped parsley and serve with lemon mint quinoa.

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