Pumpkin – Spinach – Vegetables with Dried Apricots

by Editorial Staff


Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 5)


  • 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
Pumpkin – Spinach – Vegetables with Dried Apricots
Pumpkin – Spinach – Vegetables with Dried Apricots


  1. Fry the pumpkin with onions and garlic in the hot oil for a few minutes.
  2. Add tomatoes, saffron with water, apricots, harissa, salt, pepper and let simmer for about 10 minutes.
  3. Add thawed spinach and cook for another 10 minutes.
  4. Season to taste and decorate with coriander if necessary.
  5. With rice.
  6. Also goes well with fried fish or poultry.

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