Moroccan Pumpkin Stew

 Bowl Food

Waste not want not this Halloween and turn your carved pumpkin into a delicious Moroccan stew. Fragrant spices have multiple health benefits and this North African influenced dish is a great way to introduce a sweetness that negates the craving for dessert. You can easily purchase a rasel hanout spice blend or make your own, as below, to coat the protein- and mineral-rich amaranth and chickpeas.

 

150 g/5 oz. mixed salad leaves

2 tablespoons coconut or olive oil

1 red onion, chopped

2 garlic cloves, chopped

4 teaspoons rasel hanout

225 g/1cup amaranth

200 g/1 1/2 cups dried chickpeas, soaked overnight in cold water

1 large sweet potato, cubed

1 pumpkin – you will need 735g/1lb. 10 oz. cubed flesh

1 /4 teaspoon sea salt

65 g/1 /2 cup raisins

90 g/1 cup toasted slivered/flaked almonds

sea salt and freshly ground black pepper, to taste

sprigs of cilantro/coriander, to garnish (optional)

a sterilized glass jar with an airtight lid (optional)

Serves 4

 

Gently heat the oil in a large pan, add the onion, garlic, and spice and sweat over low heat for 5 minutes.

Meanwhile, put the amaranth into a pan with 2 cups/500 ml of water. Bring to the boil, then simmer for 20 minutes. Take off the heat and allow any remaining water to be absorbed (I like it a bit crunchy and couscous like in texture, hence cooking for a shorter time than some may suggest).

Drain the chickpeas and add with the chopped sweet potato and pumpkin to the pan containing the onions. Add 3 cups/750 ml of water, cover, and simmer for 15 minutes. Stir thoroughly, then add the salt and raisins and simmer for a further 5 minutes.

Season the amaranth to taste and stir in three-quarters of the almonds. Serve with the pumpkin stew, garnished with the remaining almonds and sprigs of cilantro/coriander.

Note: To make your own ras el hanout spice mix, in a dry pan toast 3 tablespoons cumin seeds, 21 /2 tablespoons coriander seeds, 1 1/2 tablespoons ground cinnamon, 2 1/2 teaspoons ground ginger, 2 teaspoons black peppercorns, 1 1/2 teaspoons ground turmeric, 1 teaspoon paprika, 1/2 teaspoon cardamom seeds, 1/2 teaspoon ground nutmeg, 1 /4 teaspoon cloves, and a pinch of saffron threads for a few minutes until fragrant. Grind in a spice grinder or clean coffee grinder with a few dried rose petals. Store any leftover spice mixture in an airtight jar.

 

For more delicious winter recipes, check out Bowl Food.

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