1.
Heat a large pan over a medium heat. Add the oil and sauté the spring onions and ginger 1-2 minutes until fragrant.
2.
Stir in the curry powder, turmeric and cinnamon and cook for 1 minute. Pour in the tomatoes and carefully blend to a thick puree with a hand blender. Season to taste with a pinch of salt and plenty of pepper.
3.
Stir the chicken into the tomato base with the maple syrup and pumpkin, adding enough stock to make a thick sauce that barely covers all of the ingredients. Bring to a simmer, then reduce the heat to low and simmer for 1 hour until the chicken and pumpkin are completely tender.
4.
When ready to serve, place the quinoa in a pan with the water. Bring to the boil over a medium to high heat and cook for 15 minutes or until tender with still some bite. Drain away any excess water and divide among warmed bowls. Ladle over the tagine and add a dollop of yoghurt to each one, then scatter the herbs on top to serve.
