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



4 servings


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 into 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

tools t = teaspoon

T = tablespoon

ml = millilitre

G = gram

o C = degrees Celsius

cm = centimetre