Pumpkin and Chickpea Tagine with Garlic Pita Croutons and Tahini Yoghurt

Steps

1. oven to 200°C. 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 20–25 minutes, or until tender and just starting to caramelise. Set aside.
3. Heat a drizzle of olive oil in a large pot on medium heat. Cook onion and carrot for about 6 minutes or until soft. Add remaining tagine spice and tomato paste and cook for 30 seconds.
4. Add apricots and raisins, chopped tomatoes, stock and chickpeas to pot with onion/ carrot mix. Bring to the boil and reduce to a simmer for about 5 minutes or until sauce reduces and thickens slightly.
5. While sauce is simmering, prepare the garlic croutons. Dice pita breads 2–3cm, 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 and spinach and mix to combine. Season with salt and pepper. In a small bowl, mix all tahini yoghurt ingredients until smooth. Season to taste with salt.
7. divide pumpkin and chickpea tagine between bowls, drizzle over tahini yoghurt and sprinkle with coriander. Serve garlic pita croutons on the side.