Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 500 g pumpkin meat, diced (approx. 2 cm)
- 300 g spinach leaves, frozen (or fresh), thawed
- 2 onion (s), cut into thin rings
- 2 cloves garlic, finely chopped
- 80 g apricot (s), dried, cut into fine strips
- 1 can tomato (s), chunky, 425 ml
- 3 teaspoons oil
- 0.25 teaspoon ¼ saffron threads soaked in 100 ml hot water
- 1 teaspoon harissa
- salt and pepper
- possibly coriander, as decoration
Print Recipe
Pin Recipe Instructions
- Fry the pumpkin with onions and garlic in the hot oil for a few minutes.
- Add tomatoes, saffron with water, apricots, harissa, salt, pepper and let simmer for about 10 minutes.
- Add thawed spinach and cook for another 10 minutes.
- Season to taste and decorate with coriander if necessary.
- With rice.
- Also goes well with fried fish or poultry.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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