you will also need: a 28cm casserole or tagine
Heat the Argan oil in the casserole or tagine, add the onoion and cook on a low heat to soften. Add the garlic and cook for 1 minute, then stir in the spices, the Harissa and half a tsp of freshly ground black pepper. Cook for 1 minute. Add the tomatoes and stir. Add the green beans and place the pumpkin cubes on top. Add 225ml of cold water, bring to the boil then simmer, covered for 25-30 minutes. Do not stir during this time. Check that the pumpkin is cooked - if not, stir and cook for a further 5 minutes. Make a paste of the flour and lemon juice and add 2 tbsps of cooking liquid. Stir this into the casserole, then dot the lemon strips and olives on the top. Cook for a further 5 minutes on a low heat, stirring gently. Finally, season and stir in the chopped coriander and garnish with the sprigs.
Serve with couscous.
(Sainsbury's Magazine)
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