Tunisian lentil, chickpea and pumpkin casserole

In an attempt to warm myself up from the inside out earlier in the week, I made this comforting veggie casserole. The recipe is inspired by a recipe in the Maza gourmet foods recipe book. Although they sell spice mixes, I prefer to make my own with the spices in my pantry, googling spice blend recipes and experimenting. I have a few different spice mixes written down in my recipe scrap books now I used all the time, including my own taco mix blend.

I did however buy a jar of preserved lemons from the Maza foods market stall at the Rendelsham village market in February.

Tunisian spice mix 

3 Tablespoons ground coriander
1 1/2 Tablespoons ground cumin
1 Tablespoon caraway seeds
1 Tablespoon sweet paprika
1/2 Tablespoon smoked paprika
2 pinches cayenne pepper

Mix all together. Place in a clean jar, label and keep in the pantry. There's enough of the spice mix to make the following recipe twice. Other than than it's good to use from savoury beef mince to sprinkle over veggies before baking.

How to make Lentil, chickpea and pumpkin casserole

2 tablespoons olive oil
1 onion, finely chopped
3 tablespoons Tunisian spice mix
2 cloves garlic, finely grated
2 cups pumpkin, about 1cm cubes
2 cups water
1 can of crushed tomatoes
1 can of chickpeas
2 cans brown lentils
chopped parsley
half a preserved lemon, washed and chopped finely.


Heat oil over a medium heat and cook onion until soft. Add spice mix and garlic and heat through the spices, while stirring. After a minute, add a little water, a tablespoon, so the spices don't burn.

Add pumpkin, stir, then tomatoes and finally water. Bring to a boil.

Add chickpeas and lentils, stir to combine. Simmer uncovered for about 15 minutes or until the pumpkin is soft and is nice and saucy.

Stir through preserved lemon and parsley.

I like it served with a dollop of natural yogurt and sprinkled with fresh herbs, like parsley, mint or coriander.

Joining Leanne for #lovinglife

Baharat Chick pea tagine

The last time Brett and I went out for tea(without kids, which was way too long ago), we went to an Egyptian restaurant.  It was here I first learnt about Baharat spice mix. The food was delish and it began a fire in me to explore more about spices, and cooking with them. 

Baharat Spice blend
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cardamom

Stir to combine. Keep in a sealed jar or plastic container in the pantry.

I use it in casseroles, sprinkled on veggies for roasting, and in this tagine. I enjoy this for lunch every now and then. It's so tasty.

Chickpea tagine
2 tins chickpeas, drained and rinsed
1 onion, chopped
2 tablespoons Baharat spice blend
1/2 roasted chilli*
1 tablespoon olive oil
2 tomatoes, chopped
1 tablespoon coriander stems, chopped

Add oil to pan on a low heat.
Add onion and simmer until transparent.
Add chilli and baharat, and cook for a minute to release flavours.
Add chickpeas, tomatoes and coriander stems to the pan.
Add enough water(about 2 cups) to cover ingredients.
Bring to the boil, reduce heat and cover. Simmer for 20 minutes.
Remove the lid and continue to cook until juices are reduced to a gravy consistency.
Garnish with some natural yogurt and fresh coriander. 
Serve.

*I used half a roasted green chilli. I am still using the ones I preserved in olive oil from last year. You could use a pinch of cayenne pepper, or a small fresh chilli, or a half a teaspoon of harissa paste.

This recipe has been adapted from the Maza gourmet foods cook book.