Description
Discover how to make a flavorful Moroccan Pumpkin and Chickpea Stew that will warm your soul. Perfect for a cozy night in, this recipe is a must-try!
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin (10 ml)
- 1 teaspoon ground coriander (5 ml)
- 1 teaspoon ground cinnamon (5 ml)
- 1/2 teaspoon ground turmeric (2.5 ml)
- 1/2 teaspoon ground ginger (2.5 ml)
- 1/4 teaspoon cayenne pepper (1.25 ml)
- 4 cups pumpkin, peeled and cubed (about 1.5 lbs or 700 g)
- 1 can diced tomatoes (14.5 oz or 410 g)
- 2 cups vegetable broth (480 ml)
- 1 can chickpeas, drained and rinsed (15 oz or 425 g)
- Salt, to taste
- Black pepper, to taste
- 1/4 cup fresh cilantro, chopped (15 g)
- 1 tablespoon lemon juice (15 ml)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the ground cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper.
- Cook the spices with the onion and garlic for 1 minute to release their aromas.
- Add the cubed pumpkin to the pot and stir well to coat with the spice mixture.
- Pour in the can of diced tomatoes and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it cook for 20-25 minutes, or until the pumpkin is tender.
- Stir in the drained and rinsed chickpeas.
- Season the stew with salt and black pepper to taste.
- Allow the stew to simmer for an additional 5 minutes.
- Remove from heat and add the chopped cilantro and lemon juice.
- Stir well to combine and adjust seasoning if needed.
- Serve hot.
Notes
- For enhanced flavor, roast the diced pumpkin in the oven before adding to the stew.
- Add a delightful crunch by sprinkling toasted pumpkin seeds on top before serving.
- Adjust the cayenne pepper quantity to suit your preferred level of spiciness.
