Moroccan Pumpkin Stew

    Moroccan Pumpkin Stew

    (89)
    29saves
    1hour15min


    76 people made this

    A very hearty and filling stew featuring pumpkin, lentils and chickpeas in Moroccan spices. It keeps well for weeknight dinners.

    Ingredients
    Serves: 8 

    • 1 cup (185g) French green lentils
    • 3 bay leaves
    • 2 whole garlic cloves
    • 3 tablespoons (60ml) olive oil
    • 1 teaspoon chopped fresh thyme leaves
    • 1 tablespoon minced garlic
    • 1 tablespoon olive oil
    • 1 teaspoon crushed hot chilli flakes
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 tablespoon minced garlic
    • 1 cup chopped onions
    • 1 cup chopped celery
    • 1 cup chopped zucchini
    • 1 red capsicum, diced
    • 1 yellow capsicum, diced
    • 1 butternut pumpkin - peeled, seeded, and cut into 2cm cubes
    • 1/2 (410g) tin crushed tomatoes
    • 1 (400g) tin chick peas, drained
    • 4 cups (1 litre) vegetable stock
    • 1 cup chopped fresh flat-leaf parsley
    • 1/2 cup plain yoghurt
    • 2 tablespoons chopped fresh mint
    • 1/4 teaspoon cayenne pepper

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
    2. Heat 1 tablespoon olive oil in a large pot over medium heat. Stir in chilli flakes, cinnamon, cumin and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow capsicum and pumpkin; cook 3 or 4 minutes.
    3. Mix in the lentils, tomatoes, chick peas and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until pumpkin is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yoghurt, some chopped mint and a pinch of cayenne pepper.
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    Reviews and Ratings
    Global Ratings:
    (89)

    Reviews in English (89)

    0

    Really tasty and easy. I only added a little chilli and my toddlers loved it too. I served this stew over couscous which soaked up all the great sauce. I'll definitely make this again.  -  03 May 2010

    0

    Used different ingredients. I used tin lentils (rinsed and drained) and added them only for the last 20 minutes (so they wouldn't go mushy. I added the garlic, bay leaves and thyme that were to go with the lentils into the pot with the vegies.  -  03 May 2010

    by
    24

    this is amazing. this may be a go-to recipe for life. overall, i made these changes: stupid me added 8c of veg broth and 2 c chicken broth. (i had NO IDEA what i was thinking) this made it more soup like however it was perfect. i did not add the parsley as i did not have any. if you do not like spicy, i would recommend a pinch of the red pepper flakes. with the 1 tsp it is a bit spicy but not overbearing. i love it. i also added 1 cup of chopped carrots. i had them on hand, so why not. i assume this would have been a stew had i not added 2 1/2 times as much liquid as called for, but suprisingly, it seemed correct and it worked out. lucky for me, i had all the spices. i cannot imagine this tasting the same without them, so i would strongly recommend that you indeed have these spices on hand.  -  26 Jan 2010  (Review from Allrecipes USA and Canada)

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