Sweet potato and pumpkin tajine with chickpeas and spice bulgur

Lena from „Mein leckeres Leben“ presents a new, African recipe to shorten the winter:

And this is how the tajine is made:

Ingredients (for 4 servings)

  • 3 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 1 sweet potato
  • 1 small butternut squash
  • 1 apple
  • 2 tablespoons tomato paste
  • 1-2 tsp sugar or maple syrup
  • 2 tsp Ras el-Hanout spice
  • 200 g chickpeas, cooked
  • 500 g tomato polpa from the jar
  • Salt, ground pepper
  • ½ lemon, juice
  • a handful of parsley,freshly chopped
  • 2-3 tablespoons olive oil for sautéing


for the bulgur

  • 150 g bulgur
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 Medjool date
  • 50 g dried cranberries
  • 50 g cashew nuts
  • 50 g pistachios
  • a handful of parsley, freshly chopped
  • salt, pepper from the mill
  • ½ organic lemon, juice and zest
  • 2 tablespoons olive oil



  • Heat olive oil in a tajine (or a large pan with a lid). Sauté onion and garlic until translucent. Add Ras-el Hanout spice and sugar and let caramelize slightly.
  • Peel sweet potato and pumpkin, dice finely, dice apple as well. Add to the tajine and sweat for 1-2 minutes.
  • Add tomato paste, stir well. Season well with salt and pepper.
  • Add the tomatoes from the jar and 100 ml of water and simmer the tajine covered for 15 minutes at low heat.
  • Add the chickpeas and simmer for another 10 minutes.
  • Season the tajine well once again.



  • Bring bulgur to a boil with double the amount of water, cinnamon stick, bay leaf and finely chopped date. Add salt and simmer on low heat for about 10 minutes.
  • Coarsely chop cashews and pistachios and toast in a pan. Cut cranberries into fine pieces.
  • Mix in olive oil, roasted nuts, cranberries and freshly chopped parsley. Season again with salt, pepper and lemon juice + lemon zest.
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