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North African Stew with Beans and Pumpkin

North African Stew with Beans and Pumpkin

1 hr 20 min.
Time:
Ingredientsfor  
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
How healthy are the main ingredients?
PumpkinchickpeasTomatoOliveolive oilgarlic clove
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Preparation
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.
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