2 tbsp Extra Virgin Olive Oil

1 Onion

(Chopped)

2 Garlic Cloves

(Crushed)

1 tbsp Fresh Ginger

(Grated)

2 tsp Ground Cumin

2 tbsp Fresh Coriander

1 tsp Paprika

1 Cinnamon Stick

1 kg Kent Pumpkin

(Cut into 2.5cm pieces)

400 g Tinned Tomato Puree

500 mL Vegetable Stock

175 g Green Beans

(Chopped)

2 tbsp Fresh Mint

(Chopped)

2 tbsp Honey

2 cup Cous Cous

400 g Chickpeas

1. Cover couscous with boiling water in a bowl for 5 minutes. Fluff with a fork.
2. Drain and wash chickpeas.
3. Heat oil in large fry-pan over medium heat.
4. Cook onion until soft, adding garlic, ginger and stir for 30 seconds.
5. Add cumin, coriander, paprika and cinnamon, cooking for a further minute.
6. Add pumpkin, tomatoes and vegetable stock.
7. Season and bring to boil, then reduce to medium for 15 minutes uncovered.
8. Add beans and cook for a further 5 minutes.
9. Add fresh mint and honey.

Serve couscous and chickpeas into bowl, top with tagine.