Step 1

Heat the olive oil in a large deep frypan over medium heat. Cook the onion for 3-4 minutes or until softened. Add the crushed garlic and grated ginger to the pan and cook, stirring, for 30 seconds until fragrant. Add the ground cumin, coriander, paprika and cinnamon quill, then stir for a further 1 minute until fragrant.

Step 2

Add the cubed pumpkin, canned tomatoes and the vegetable stock, and stir to combine. Season to taste with sea salt and freshly ground black pepper. Bring to the boil, then reduce the heat to medium-low and simmer the tagine for 12-15 minutes, uncovered, until the pumpkin is tender.

Step 3

Add the green beans and cook for a further 5 minutes until they are tender and bright green. When ready to serve, stir in the chopped mint, coriander and honey. Serve in bowls with couscous.