This recipe has everything AND the kitchen sink thrown into it. Also, mom approved. (I think it was the raisins that won her over.)
As I write this, I think you are going to appreciate that the end result of this stew courtesy of the color, raisins and heartiness reminded me of the lovely tajine dishes we had at Azou in London. Now, as I looked for recipes online for pumpkin stew, only one caught my eye. I didn’t even read the headline, but it was called Moroccan Pumpkin & Chickpea Stew from The Simple Veganista. Go figure…there was already a Moroccan influence and I didn’t even realize it. I think it is because I really don’t pretend to like the story before every recipe. I scroll down before the page even finishes loading because I want to get what I came for, the recipe and inspiration.
I definitely used the Veganista’s recipe loosely. While I was online searching there were so many recipes of soups and stews that involved making the meal and then pouring it in the pumpkin–as you did earlier. It looks yummy, but I wanted to chop up the pumpkin and incorporate it that way.
I am really pleased with the flavor of this dish most of all. The raisins cut the heartyness of the potatoes and squash and add a nice sweet flavor, but as you finish munching on your bite and swallow, the heat of the red pepper kicks in. The juxtaposition of the sweet & hot flavors really paired nicely together. It was a surprise I liked and was the main reason I came back for more!
On to the recipe!
1tsp. cumin, red pepper and oregano
salt & pepper to taste
2 cinnamon sticks
1/4c extra virgin olive oil
2c black beans
4 fresh medium sized tomatoes
1 large orange bell pepper
1 can tomato paste
4 garlic cloves, finely chopped
2 yellow onions, diced
4-5 red potatoes, chunked
1 3-5 lb. pumpkin, chunked
1/2 butternut squash, chunked
Over low low heat, melt butter in your dutch oven or pot with a lid. Once the butter melts add the garlic and onions until they are translucent. Next add your spices and once that combines you can smell the spices add the olive oil. Add some salt and pepper.
I let that cook a little and then added the potatoes, pumpkin and butternut squash. I cut these ingredients up at I went, which was poor prep on my part, but it was late on a weekday night and cooking helps me relieve stress, so I made this dish earlier than I thought I would. It was also getting late and that is why I only used half a butternut squash. Feel free to throw the whole thing in there, I was just a little lazy and crunched for time…or beauty rest.
Next I added the water and brought the heat up to high until it boiled. I returned the heat to low, added the cinnamon sticks, raisins and beans and put the lid on for the stew to get tender. It didn’t take too long, maybe 30 or so minutes. I kept checking the tenderness of the squashes and potatoes. Once they were tender, I added the tomatoes, bell pepper and tomato paste. I let that sit over the low heat for another 10 minutes until it looked combined.
I added more salt and pepper to taste and ate it.
Enjoy! Ciao for now.