Recipe of the week

Pumpkin takes much longer to cook in a slow cooker than you might think. This gorgeous golden-hued tagine is just fine on its own, but if you want to push the boat out, tumble some raw prawns on top for the last 30 minutes of cooking.


  • 400g pumpkin, skin on, cut into wedges
  • 400g can of chickpeas, drained
  • 3 cloves garlic, finely chopped
  • 3cm piece of ginger, finely chopped
  • 1 large red chilli, thinly sliced
  • 2 tsp ground cumin
  • 2 tsp hot paprika
  • 2 tbsp olive oil
  • 1 tbsp finely chopped preserved lemon
  • 250ml vegetable stock
  • 1 small red onion, thinly sliced
  • Handful of flat-leaf parsley leaves
  • Handful of coriander leaves
  • Handful of mint leaves
1. Heat your slow cooker to high. Put the pumpkin, chickpeas, garlic, ginger, chilli, cumin, paprika, olive oil and preserved lemon into a large bowl. Season generously with salt and pepper, toss to combine thoroughly, then tumble into the bowl of the slow cooker. Pour in the vegetable stock, cover and cook for three hours, until the pumpkin is tender all the way through.
2. Transfer the pumpkin and chickpea tagine to a large platter. Combine the red onion and herbs in a bowl, then scatter over the tagine.

James Martin’s Spanish Adventure 80 Fantastic Recipes from Around Spain, with photographs by Dan Jones, is published by Quadrille, price £27

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