Description
Moroccan Spiced Pumpkin Stew with Coconut Milk delights your palate!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can coconut milk
- 2 cups vegetable broth
- 1 cup carrots, sliced
- 1 cup bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir well and cook for 1 minute to toast the spices.
- Add the chickpeas, diced tomatoes, pumpkin puree, coconut milk, vegetable broth, carrots, and bell pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
- For a thicker stew, reduce the vegetable broth by half.
- Add a squeeze of fresh lemon juice before serving for a bright flavor.
- Substitute sweet potatoes for carrots for a different texture and sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: varies
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg