North African Stew with Beans and Pumpkin
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 onion (chopped)
- 1 clove crushed garlic cloves
- 2 tsps Cumin powder
- 4 Cinnamon stick (broken into pieces)
- 1 cup canned chickpeas (drained)
- 3.333 cups Pumpkin (cut into large chunks)
- 4 waxy potatoes (cut into large chunks)
- 1 cup canned, chopped Tomatoes
- salt
- freshly ground peppers
- 1 preserved lemon (roughly chopped)
- ⅔ cup green Olives
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Heat the oil in a flameproof casserole dish and cook the onion and garlic for 3 minutes, until soft.
3.
Add the cumin and cinnamon sticks and cook for a further 2 minutes. Add the chickpeas, pumpkin, potatoes and tomatoes. Pour in water if needed, to cover.
4.
Season with salt and pepper to taste. Cover and cook in the oven for about 1 hour, until the pumpkin is tender. Add the preserved lemon and olives and cook for a further 10 minutes. Serve with couscous.
