curryThis Moroccan style meal is not only high in flavour but also high in fibre. Give it a try.



4 Serves


1 T 

Onion, peeled and chopped

 1 large

 Garlic, minced

 1 t


 1 t

 Ground Cinnamon

 1 t


1 t


 1/2 t

 Pumpkin, peeled, deseeded and cut in to 2cm cubes

 3 cups

 Chopped tomatoes

 1 x 400g can

 Chickpeas, drained and rinsed

 1 x 400g can

 Lemon, finely grated lemon rind and juice

 1/2 lemon

 Salt and pepper

To taste 

 Fresh coriander, chopped (optional)

 1-2 T



  1. Heat the oil in a large saucepan. Add the onion and garlic and stir over medium heat until onion softens.
  2. Add cumin, cinnamon, turmeric and paprika. Stir and cook for a further 2 minutes.
  3. Add pumpkin, chopped tomatoes, chickpeas and lemon rind.
  4. Bring to the boil. Stir then reduce to a gentle simmer.
  5. Cover and cook for 25 minutes or until the pumpkin is tender.
  6. Once cooked stir in lemon juice, salt, pepper and coriander.


Serving Suggestion: Serve on rice or couscous.

Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre