Pumpkin, Cranberry and Red Onion Tagine

Very delicious, very spicy, and very easy to prepare, once you have your harissa paste ready (I used a home made one).

I used less tomato passata, for the simple reason that I only had 500ml containers and it seemed silly to open a second container for just another 200ml - and I'm glad I didn't. The consistency was nice, not too dry, and the taste of the tomatoes would have overpowered everything else (well, perhaps it wasn't a good quality passata, it smelled slightly artificial). For some more texture you could add the pumpkin a little later and make sure it doesn't get too soft.

Edited 6 March 2013: We made this dish again last night, and it was such a difference! We used the full amount of tomato passata asked for; we used two cans of chickpeas instead of one (we weren't sure if '400g can chickpeas' refers to the weight of the can including liquid or just the chickpeas alone), we used a small pumpkin whereas normally I often use a butternut squash instead, and I might have forgotten to add the ground cumin.

The result was a mediocre, throw-random-ingredients-together dish, and I was very surprised to see we had originally given it 5 stars! I hope we will be able to try this again soon.

Edited 26 February 2014: We made this again, this time using the quantities I used the first time. The resulting dish was rather mediocre - not too bad, except for the tomato sauce that I think was too thick and concentrated, and had turned into a kind of ketchup - not very pleasant. Other than that it was okay; I liked that it was actually quite easy to prepare. I wonder if things were different if you used fresh tomatoes instead of passata.

Quite similar to this dish of Indian Pumpkin and Chickpeas with Raisins and Almonds.