Chickpea Pumpkin Tajine With Coconut Couscous & Coconut Chutney – Meeta K Wolff

Chickpeas

Chickpeas

Meeta says, “This would be a typical kind of meal we enjoy on a weeknight. I love the way all the flavours come together in perfect harmony. This creation gets its impulses from several different countries, like Morocco and India and offers a lovely international flair to the meal. Tom, my husband, and our son, Soeren, loved the way the zesty chutney paired so well with the spicy tajine.”

For the Tajine
1 onion – finely chopped
1 garlic clove – finely chopped
300 g pumpkin – peeled and cut into small cubes
300 g chickpeas – canned
3 tomatoes – coarsely chopped
1 red chili – finely chopped
2 tablespoons olive oil
1 teaspoon black cumin seeds – crushed in a mortar
1 tablespoon ginger – finely chopped
300 ml vegetable stock
1/2 teaspoon Garam Masala
Salt and pepper
3 tablespoon fresh lemon juice
1 tablespoon soy sauce

For the Coconut Couscous
100 ml vegetable stock
100 – 120 g Couscous
100 ml coconut milk
1/2 teaspoon soy sauce
1/2 lime – zest and juice

For the Coconut Chutney
Ginger – about 1 cm – finely chopped
1 garlic clove – finely chopped
1/2 green chili – finely chopped
1/2 bunch coriander leaves – finely chopped
1 teaspoon sugar
1 lemon – juice
50 g grated coconut – fresh or dried
1/2 teaspoon soy sauce

Method

For the Tajine
Heat the oil in a pan, then add the crushed cumin seeds, onions and garlic and sauté for a few minutes. When the cumin starts to become fragrant and the onions have become transparent, add the pumpkin, tomatoes, ginger and chilies. Carry on sautéing for further 5 minutes.

Pour in the vegetable stock and season with the garam masala, salt and pepper. Simmer the mixture for approx. 10 minutes until the pumpkin is cooked through. You do not want a mushy pumpkin but rather one that still has bite so make sure you check the tenderness of the vegetable. Add the chickpeas and allow to simmer for another 5 minutes. Sprinkle with the lemon juice and a dash of soy sauce.

For the Coconut Couscous
Bring the vegetable stock to a rolling boil in a medium sized pot. Add all the ingredients, cover and remove from heat. Allow the couscous to steam for about 10 minutes then loosen with a fork.

For the Coconut Chutney
In a small bowl mix all the ingredients together. Allow all the flavors to infuse with each other before serving – about 10 minutes.

Serve the tajine with the coconut chutney and couscous.

Michael’s wine recommendation – CLICK HERE

Nativo Red Blend 2009

Nativo Red Blend 2009

Meeta K Wolff

Meeta K Wolff

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.I now have settled down in Germany, with my two men, Tom my husband and Soeren, my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my travelling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website.

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March 25th, 2015|Categories: Recipes|Tags: , , |