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 !