Moroccan Pumpkin Stew

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Moroccan Pumpkin Stew

 

2 tbsps. olive oil

2 medium onions, peeled and cut in large chunks

1 medium carrot, peeled and cut in large chunks

6 small potatoes, skin on, cut in half

1 1/2 cups fresh pumpkin, peeled and cut in large

chunks

1 tbsp. freshly grated ginger

1 clove garlic, minced

1/2 tsp. ground turmeric

1 1/2 tsps. ground coriander

1/2 tsp. ground cumin

1 cinnamon stick

1 1/2 cups canned tomato, chopped

1 cup water

salt and pepper to taste

2 tbsps. raisins

1 preserved lemon, optional

 

In a large heavy saucepan over medium high heat, heat

the oil, add the vegetables and sauté for 6 to 10

minutes, stirring from time to time.

Add the ginger and garlic, continue to sauté for 2 to

3 minutes then add turmeric, coriander, cumin and

cinnamon stick and cook for an additional 5 to 8

minutes.

Add the canned tomato and 1 cup of water; bring to a

simmer, season with salt and pepper, add the raisins

and skim.

Allow to cook for 18 to 25 minutes until all

vegetables are soft to the touch but not overcooked.

Just before serving, cut the preserved lemon into

large wedges and add as a garnish.

Serve over couscous or a rice pilaf. Adding chopped

apricots or almonds to the rice or couscous is a nice

touch. Note that the nutritional information below

does not include the couscous or rice!

Serves 6.