Ingredients
- 1 tablespoon coconut or olive oil, or 1/4 cup water (for water saute)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 inch knob of ginger, grated or minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon cinnamon or 1 cinnamon stick
- good pinch of red pepper flakes
- 2 carrots, diced
- 2 small sweet potatoes, cubed
- 1 small sugar pumpkin (about 3 –4 cups), cubed (or butternut squash)
- 1 can (28 oz) stewed tomatoes
- 3 cups cooked chickpeas or 2 cans (15oz), drained and rinsed
- 3 cups vegetable broth or water
- 1/4 cup raisins (I used golden)
- mineral salt & fresh cracked pepper, to taste
- few large handfuls baby kale or spinach (chopped whole ok too)
- lemon or lime wedges, to serve
- cilantro, to garnish
Instructions
Pumpkin: Prepare your pumpkin by slicing in half, removing seeds with a spoon
and slice halves into quarters. Turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces.
Cook: In a large dutch oven or pot, heat oil over medium-high heat, add
onions and cook until translucent, about 5 minutes. Add garlic, ginger
and spices, cook another minute or until fragrant. Add carrots, sweet
potatoes, pumpkin, tomatoes, chickpeas, broth/water, good pinch of salt
and raisins, bring to a boil, cover, reduce heat to low and simmer for
30 – 40 minutes, or until pumpkin is fork tender. Add in greens of
choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.
Serve with grain of choice…rice, quinoa or couscous work well here. Top with
cilantro and squeeze of lemon/lime. Pairs great with a piece of naan
bread.
Leftovers are even better. Store remaining portions in refrigerator or freeze for later.
Serves 4 – 6
NOTES:
Use any winter squash you like here – butternut, delicata or kombocha make great replacements.
In place of the raisins, you can use chopped dates and apricots. Both are commonly used in Moroccan cuisine.
If you don’t have kale or spinach this recipe will be just fine with
cilantro over top or no greens at all. I like the addition of some kind
of green for color and another layer of flavor.