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Pumpkin, Chickpea & Baby Carrot Tagine

Posted by Scanpan Australia on 8th Jul 2021

Pumpkin, Chickpea & Baby Carrot Tagine

Baby carrot, pumpkin and chickpea tagine is filled with warm spices, healthy produce, and protein rich chickpeas for a warm, cosy lunch or dinner that’s both hearty and delicious!


  • 60ml (1⁄4 cup) olive oil
  • 2 red onions thickly sliced
  • 2 cloves garlic thinly sliced
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp caraway seeds
  • 1 tsp dried chilli flakes (optional)
  • 1 tsp mustard seeds toasted*
  • 700g butternut pumpkin peeled, seeded & cut into 3cm pieces
  • 1 bunch (250g) baby Dutch carrots trimmed and peeled
  • 400g can chickpeas drained, & rinsed
  • 340g jar fire roasted red pepper strips* drained 3 vine-ripened tomatoes
  • 750g ml jar passata sauce
  • 500ml vegetable stock
  • 1⁄4 cup roughly chopped flat-leaf parsley
  • 1⁄4 cup roughly chopped basil
  • 70g (1/3 cup) preserved lemon seeded & cut into strips
  • Crusty bread to serve

  • 2 x 110g soft goats cheese crumbled 70g (1⁄2 cup) roughly chopped pistachios 2 Tbs roughly chopped mint
  • 2 Tbs roughly chopped coriander
  • 2 Tbs extra virgin olive oil


To make pistachio goat’s cheese, place all ingredients into a small bowl and toss gently to combine. Season to taste.

Preheat oven to 180 ̊C. Heat oil in your SCANPAN Tagine over high heat. Add onion, garlic and spices; cook stirring occasionally for 4 minutes or until onion has softened and spices are fragrant. Stir in pumpkin, carrots, chickpeas, peppers, tomatoes, sauce and stock. Bring to a simmer and cover with lid, cook in oven for 35 minutes or until vegetables are tender. Season to taste.

To serve, place SCANPAN Tagine on a wooden board in the middle of your table. Scatter over pistachio goats cheese and preserved lemon. Serve with crusty bread on the side.