2 tbsp olive oil
2 red onions, thinly sliced
2 garlic cloves, thinly chopped
2 tsp ground cumin
2 tsp ground coriander
3 tbsp harissa paste
500g/1lb 2oz pumpkin (or squash), peeled, deseeded and cut into cubes
4 carrots, cut into chunky slices
75g Craisins® Original Dried Cranberries
600ml vegetable stock
400g can chickpeas, drained and rinsed
Bunch flat leaf parsley, chopped
Bunch coriander, chopped
Salt and pepper
Pour the oil into a large pan and gently cook the onions until they’re soft. Add the ground spices and garlic, and cook for another 2 minutes.
Add the harissa paste and cook for 4 minutes more. Now add the pumpkin and carrots, and coat them in the spices and onion. Cook for 10 minutes, stirring regularly.
Pour over the hot stock, add your dried cranberries and bring to a gentle simmer. Cook over a low heat for 30 minutes until the vegetables are tender. After 20 minutes, add the chickpeas. Finally, season with salt and pepper to taste.
Serve with couscous and sprinkle plenty of chopped parsley and coriander on the top of each plate.