North African Stew with Beans and Pumpkin
1 hr 20 min.
for 4 servings
- 3 tablespoons
- 1 clove
- 2 teaspoons
Cinnamon stick (broken into pieces)
- 1 cup
canned chickpeas (drained)
- 3.333 cups
Pumpkin flesh (cut into large chunks)
waxy potatoes (cut into large chunks)
- 1 cup
canned, chopped tomatoes
- freshly ground peppers
preserved lemon (roughly chopped)
- ⅔ cup
Heat the oven to 180°C (160° fan) 350°F gas 4.
Heat the oil in a flameproof casserole dish and cook the onion and garlic for 3 minutes, until soft.
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.
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.