Pumpkin and Chickpea Tagine with Garlic Pita Croutons and Tahini Yoghurt

Steps

1. oven to 200oC. Line two oven trays with baking paper.
2. Toss pumpkin and kumara with a drizzle of olive oil, sweet chilli sauce, and half the tagine spice on first prepared tray. Season with salt and pepper and roast for 20–22 minutes, or until tender and just starting to caramelise. Set aside.
3. Heat a drizzle of olive oil in a medium pot on medium heat. Cook onion and carrot for about 5 minutes, or until soft. Add remaining tagine spice and tomato paste, and cook for 30 seconds.
4. Add chopped apricots and raisins, chopped tomatoes, stock, drained chickpeas and water. Bring to the boil and reduce to a simmer for about 4 minutes, or until sauce reduces and thickens slightly.
5. While sauce is simmering, prepare garlic croutons. Cut garlic pita breads into 6–8 wedges. Place on second prepared tray and bake for 5–6 minutes, or until golden brown. Turn once during cooking.
6. Once sauce has thickened, add cooked pumpkin, kumara, spinach and coriander. Mix to combine and season to taste with salt and pepper. In a small bowl, combine all tahini yoghurt ingredients and mix well. Season with salt.
7. divide pumpkin and chickpea tagine between bowls. Drizzle over tahini yoghurt and serve with garlic pita croutons on the side.