Pumpkin Stew

Chef: Mandy From: Angola Serves: 4
Time: 15 minutes Cooking: 30 minutes

Ingredients

• 1 tbsp olive oil

• 1 onion, chopped

• 2 cloves garlic, chopped

• 1 tsp smoked paprika

• 1 tsp oregano or mixed dried herbs

• 400g pumpkin or butternut squash, peeled and chopped into small pieces.

• 1 aubergine, chopped

• 2 peppers, any colour, chopped

• 400g tin of chickpeas, drained and rinsed

• 400g tin of chopped tomatoes

• Freshly ground black pepper

• Cold water, if needed

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We recently made this pumpkin and vegetable stew in our community kitchen to send out to families. As the seasons are changing it’s great to have a warming, vegetable-packed meal to look forward to. You can use either pumpkin or butternut squash in this me

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Method

1. Heat the olive oil in a large pan. Add the chopped onion, stir and reduce the heat to low.

2. Cover with a lid and cook for 10-15 minutes until the onion is soft. Stir occasionally.

3. Remove the lid and add your 2 cloves of chopped garlic. Stir and cook for one minute.

4. Add 1 teaspoon of smoked paprika and 1 tsp dried herbs. Stir.

5. Add your chopped pumpkin, stir well and replace the lid. Cook for 15-20 minutes stirring often until your pumpkin is soft.

6. If it starts to stick to your pan you can add a little water.

7. When the pumpkin is just soft add your chopped aubergine and peppers, stir well, cover with a lid and continue to cook until your vegetables are soft. Add a little water if you need to stop it from sticking to the pan.

8. When the vegetables are soft add your chickpeas and tin of tomatoes. Stir well and cook for 5 minutes to heat through.

9. Season to taste with black pepper.

10. Serve with rice, couscous or bulgur wheat and a salad.