North African Pumpkin Cranberry Veggie Stew
North African Pumpkin Cranberry Veggie Stew Recipe
Classic North African Pumpkin Cranberry Vegetarian Stew is the ideal meal for a weekend sit down mealtime with the family. Pumpkins, onions, cranberries, fresh ginger and African spices come together in perfect taste harmony. North African Pumpkin Cranberry Vegetarian Stew is a comforting dish filled with healthy veggies.
North African Pumpkin Cranberry Veggie StewIngredients
½ cup dried cranberries
3 cups pumpkin deseeded and cut into medium chunks
3 tablespoons toasted flaked almonds
2 red onions, thinly sliced
1 medium piece young fresh root ginger, grated
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon hot pepper paste
1 tablespoon honey
1 small can tomato paste
1 - 15 ounce can chickpeas, rinsed and drained
1 cup couscous
1 vegetable bouillon cube
¼ cup lemon juice
3 tablespoons olive oil
1 cup vegetable stock
Heat two tablespoons oil in a large fry pan over medium heat and fry onions until golden brown. Add ginger, pumpkin and spices, stir, and then add honey, paste and cranberries. Bring to the boil. Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. If the mixture is a little thick, you can loosen it with some vegetable stock. In a large bowl, add the couscous and cook according to box directions. Stir in lemon juice, almonds and remaining oil and fluff with a fork and serve with the stew.
In North Africa pumpkins are eaten as meat in stews. Africa's top producers of pumpkins include Uganda, Egypt and Kenya.