Chickpea & Tomato Tagine - cooking recipe

Ingredients

1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 red onion, roughly chopped
8 ounces pumpkin, cut into cubes
salt and pepper
1 pinch saffron (optional)
5 tomatoes, roughly chopped
14 ounces chickpeas, rinsed and drained

Preparation

Heat a little oil in a large saucepan or casserole and add the cumin, paprika and ginger and stir.
Add the vegetables and fry for 5 minutes, keeping them moving so they brown evenly.
Add 1 cup of water, the saffron (if using), tomatoes and some seasoning, then bring to a simmer.
Cover and cook for 10 minutes, then stir in the chickpeas and cook uncovered for a further 10 minutes until the veg is tender.