The leaves are falling, the sun is low and the supermarkets are filled with pumpkins! I like these giant, orange units because of their sweet taste and soft texture. Ideal for heartwarming comfort food. Lifesaving on rainy, cold and dark days.
Today I cook a Moroccan Pumpkin Stew. This dish is a relatively quick and easy to make. Essential are the cinnamon sticks for the sweet and warm flavor. The preserved lemons add some freshness (you can by them in any Middle-Eastern grocery store or make them by yourself with this easy recipe) The savory goat cheese is the synergetic ingredient that makes that all the component come together. The stew goes well with bulgur, couscous or rice.
There are so many varieties of pumpkins. I prefer the orange Red Kuri Pumpkin or Hokkaido Squash. This pumpkin has a nice nutty flavor. Also the bottle gourd is one of my favorites sorts. This squash has a soft, sweet taste and is easy to peel.
1 tbsp olive oil
1 red onion
1 tbsp cumin seeds
1 tbsp grated ginger
2 garlic cloves, chopped.
1 tsp fine chopped pieces of preserved lemons
800 gr. chickpeas (canned or freshly boiled)
3 cinnamon sticks
a pinch of chili powder
salt to taste
a hand of fresh coriander leaves
Heat the oil in the pan and add cumin seeds. Chop the onion coarsely. Let it saute in a big pan until it gets soft. Add ginger, garlic and cinnamon sticks.
In the meantime peel the pumpkin and slice in two halves. Remove the seeds. Chop the pumpkin in 2,5 x 2,5 cubes. Put them in the pan, close the lid and let it simmer for 5 to 10 minutes. Stir occasionally.
Then chop the zucchini and the tomatoes and add to the rest. Wait a little while. Then add some water and preserved lemons. Let everything cook for 5 minutes on low heat with the lid on the pan.
When the pumpkin and courgette are soft, add the chickpeas and chilli powder. Crumble the goat cheese on top and sprinkle some coriander seeds on top. Dinner is ready to serve!