Print
North-African pumpkin stew
Ingredients
- 1 tbsp olive oil extra-virgin
- 1 onion large
- 4 garlic cloves
- 2 hot chiles small
- 1 tsp ginger root fresh grated
- ½ tsp cinnamon
- ¼ tsp cumin
- ¼ tsp allspice
- 1/8 tsp cloves
- 1 kg cooking pumpkin
- 1 ½ tsp brown sugar
- pepper freshly ground
- 1/2 kg kidney beans cooked
Instructions
-
Using a large sauce pan, sauté the onions previously cut into 1 cm diced pieces, in olive oil over medium heat. Cook it until tender, about 5 minutes. Add the finely minced garlic, the seeded and chopped chiles and the other spices. Continue to cook, stirring, for about two minutes.
-
Add the pumpkin and toss until evenly coated with spices.
-
Add 1 cup water, brown sugar and pepper.
-
Bring to a boil, then reduce heat to low. Cover and simmer until the pumpkin is nearly tender, about 30 minutes (this will be faster or slower depending on the size of your cubes).
-
Add the cooked beans and simmer for another 5-10 minutes.
-
By now the stew is ready to be served.
Recipe Notes
https://healthyhabitscoach.wordpress.com/2010/11/15/north-african-pumpkin-stew/by Kathy Nichols