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North African Stew with Beans and Pumpkin

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North African Stew with Beans and Pumpkin
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easy
Difficulty
1 hr 20 min.
Preparation
Ingredients
Preparation

Ingredients

for 4 servings
3 tablespoons
1
onion (chopped)
1 clove
crushed garlic
2 teaspoons
4
Cinnamon stick (broken into pieces)
1 cup
canned chickpeas (drained)
3.333 cups
Pumpkin flesh (cut into large chunks)
4
waxy potatoes (cut into large chunks)
1 cup
canned, chopped tomatoes
freshly ground peppers
1
preserved lemon (roughly chopped)
cup
green Olives
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Preparation steps

Step 1/4
Heat the oven to 180°C (160° fan) 350°F gas 4.
Step 2/4
Heat the oil in a flameproof casserole dish and cook the onion and garlic for 3 minutes, until soft.
Step 3/4
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.
Step 4/4
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.

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