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




  1. 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.
  2. Peel sweet potato and pumpkin, dice finely, dice apple as well. Add to the tajine and sweat for 1-2 minutes.
  3. Add tomato paste, stir well. Season well with salt and pepper.
  4. Add the tomatoes from the jar and 100 ml of water and simmer the tajine covered for 15 minutes at low heat.
  5. Add the chickpeas and simmer for another 10 minutes.
  6. Season the tajine well once again.




  1. 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.
  2. Coarsely chop cashews and pistachios and toast in a pan. Cut cranberries into fine pieces.
  3. Mix in olive oil, roasted nuts, cranberries and freshly chopped parsley. Season again with salt, pepper and lemon juice + lemon zest.