Prep 15 mins
Cook 30 mins
This is a simple, tasty stew. The original directions calls for a short cooking time, but I think I cut the pumpkin a bit chunkier and cooked it much longer when I made it. Just make sure you don't cook it so long that the pumpkin disappears! This also freezes well.
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste
- 415 g canned whole tomatoes, pureed
- 1 1⁄2 cups canned chick-peas, drained (or use cooked dry chickpeas)
- 320 g butternut squash, peeled and chopped into small pieces
- salt (optional)
- 2 tablespoons fresh coriander, chopped
- 100 g baby spinach leaves
- Heat the oil and sauté the onion and garlic until soft.
- Add spices and sauté one minute, to release flavours.
- Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
- Add the chickpeas and pumpkin and bring to the boil.
- Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
- Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
- Serve with basmati rice, pappadums, and yoghurt or raita.
I make a lot of bean-and-veg stews and am always looking for new twists. This one is simple with a good mix of spices. My family, including teenagers, liked it. Thanks, Gingernut!