Easy Pumpkin & Chickpea Tagine

Using our super easy Moroccan Tagine Flavour Bomb this tasty pumpkin and chickpea tagine is full of North African Flavour and is quick to cook for a weeknight dinner. A great way to use up any leftover Halloween pumpkin or delicious with seasonal squash. We’ve added some zing from preserved lemon, but this is optional and if you prefer a sweeter tagine swap for a small handful of soft dried apricots.


Heat the oil in a large deep-sided frying pan or saute pan over a medium heat and add the onion. Cook for 4-6 minutes until softened but not coloured.

Add the Ainsley Moroccan Tagine Flavour Bomb paste and stir well.

Add the pumpkin and chickpeas and 2 tbsp of water, cooking for 2 minutes in the paste.

Add the tomatoes and lemon (if using). Stir well, cover and cook for 10-12 minutes or until the pumpkin is tender. Remove the lid, stir in the spinach and cook for 2-3 minutes.

Serve with Ainsley Couscous (great with Moroccan Medley!)



  • 1 tbsp oil
  • 1 onion, peeled and chopped
  • 1 x Ainsley Moroccan Tagine Flavour Bomb*
  • 320g pumpkin or squash, peeled, cut into small cubes
  • 1 x 400g tin of chickpeas, rinsed and drained
  • 1 x tin of chopped tomatoes or plum tomatoes
  • ½-1 small, preserved lemon, rind only, finely chopped (optional)
  • 60g frozen spinach, defrosted (or use fresh)