1 can chickpeas

3 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 tsp ground cumin

2 tsp ground cinnamon

¼ tsp dried chili flakes

¼ tsp saffron threads, soaked in 4 tbsp hot water

2 cups pumpkin, peeled and cut into large chunks

1 can chopped tomatoes

2 large potatoes, sliced very thinly

zest of one lemon

Freshly ground black pepper to taste

Procedure :

Heat oil in a tagine and gently fry the onions and garlic until soft and transparent, about 3 minutes. Add all spices, except saffron, and fry for a further two minutes. Then add saffron threads and the water they were soaking in. Lay sliced potatoes in the pan, add pumpkin, chickpeas and tomatoes. Pour in just enough water to cover. Season with salt and pepper to taste and simmer on a low heat until potatoes begin to soften, about 30 minutes. Stir in the lemon zest and cook for a further 10 minutes. Serve with chopped coriander leaves on top and couscous on the side.