Moroccan Pumpkin Stew

This Moroccan Pumpkin Stew is a rich and flavorful vegan dish that combines the sweetness of pumpkin with aromatic spices and hearty chickpeas. Baked to perfection, it's a comforting meal that showcases the essence of Moroccan cuisine.

Ingredients

• Pumpkin - 400 grams, peeled and diced
• Chickpeas - 200 grams, cooked or canned, drained and rinsed
• Red onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Canned tomatoes - 200 grams, crushed
• Vegetable broth - 250 ml
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Coriander - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped red onion, garlic, carrot, and celery, sautéing for about 5 minutes until the onions are translucent.
3. Stir in the diced pumpkin, cumin, cinnamon, paprika, and coriander. Cook for another 5 minutes, stirring occasionally.
4. Add the crushed tomatoes, vegetable broth, chickpeas, salt, and black pepper to the pot. Stir well to combine all ingredients.
5. Bring the stew to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
6. Bake for 25-30 minutes, or until the pumpkin is tender and the flavors have melded together.
7. Remove from the oven and let it cool slightly. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune health.
• High in fiber from chickpeas, promoting digestive health.

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