Moroccan Pumpkin Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin (se)
- 400 g chickpeas
- 3 sticks cinnamon
- 1 large onion (s)
- 6 clove (s) garlic
- 2 sprigs parsley
- 1 tablespoon parsley, chopped
- 5 tablespoon olive oil
- Paprika powder, hot as rose
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in lukewarm water the evening before. Drain the next day and place in a saucepan with warm water. Add salt, olive oil, rose paprika, the finely chopped onions, whole cloves of garlic, cinnamon sticks and sprigs of parsley. Cover and cook on low heat until the chickpeas are tender.
- Peel the pumpkin, cut into cubes and add to the saucepan. Cook with it until it is soft. Stirring occasionally. Remove the parsley sprigs and cinnamon sticks. Salt and pepper, sprinkle with chopped parsley to taste and before serving.
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