Monday, January 27, 2014

Vegan Pumpkin-Chickpea Stew


For a long time I did'nt like to prepare dishes with pumpkins because I hated to cut them (realy a hard work and one need a very sharp knife...) and because I tought that I had also to peel them, what meant that it tooked a quite long time to prepare the dish. But I discovered that very often it is not necessary to peel the pumpkin. So the workload is reduced to cut the pumpkin..... And now I love dishes with pumpkins. The following recipe is one adpated from Haya Molcho and is apart the cutting of the pumpkin really quick prepared.

You need (serves 3-4 persons):
500 g Pumpkin (Hokkaido or butternut or wich one ever you may like) It does'nt matter if you take a little bit more or less....
1 Cinnamon stick

2 bay leaves 
400 g chickpeas ( I used canned one, ready to be prepared)
140 g tomatoe puree
1 Onion, cut in slices
1 garlic glove, cut in slices
1 organic Lemon, cut in small rounds
4 crushed pimento
500 ml water
Some olive oil, salt and pepper to season

To prepare:
1. Wash your pumkin and then cut your pumkin in wedges.

2. Heat up in a deep pan some olive oil and cook the onion until lightly brown then add the garlic and continue cooking for a minute.
3. Now add all the other ingredients and stir well

4. Heat up all and then let simmer for about 20 minutes (until the pumpkin is soft but still ) in your pan covered with a lid, stir from time to time

5. Take out the cinnamon stick, the bay leaves and the lemon-pieces and season wirh salt and pepper


It's time to eat! Serve with some baguette or some Naan bread or..... Simply savour !


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