Name: Spicy Pumpkin and Aubergine Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Miscellaneous
Ingredients: 1/4 small pumpkin, or 1/2 small squash, peeled and cut into 2cm dice; 1/2 onion, half coarsely chopped, half thinly sliced; 1/2 onion, finely sliced; 1/2 green or red bell pepper, sliced; 1/2 green or red bell pepper, chopped; 1 tbsp tomato paste; 1/2 tsp salt; 1/2 small aubergine , peeled and cut into 2cm dice; 1 red bell pepper, cored and chopped; 200g cooked or tinned chickpeas, drained; 1/2 tomato, chopped; 1/2 tomato, sliced; 60ml groundnut oil; 1/2 tsp coriander leaves, finely chopped; 1/2 tsp hot chilli powder; black pepper to taste

pumpkin and aubergine stew in a cast iron casserole

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Spicy Pumpkin and Aubergine Stew

Spicy Pumpkin and Aubergine Stew is a traditional Moroccan recipe for a classic vegetarian stew of pumpkin with onion, bell pepper and tomatoes in a chilli and tomato sauce with chilli powder. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Spicy Pumpkin and Aubergine Stew.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Stew Recipes Vegetable Recipes Halloween Recipes Morocco Recipes

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Ingredients:

1/4 small pumpkin, or 1/2 small squash, peeled and cut into 2cm dice
1/2 onion, half coarsely chopped, half thinly sliced
1/2 onion, finely sliced
1/2 green or red bell pepper, sliced
1/2 green or red bell pepper, chopped
1 tbsp tomato paste
1/2 tsp salt
1/2 small aubergine (eggplant), peeled and cut into 2cm dice
1 red bell pepper, cored and chopped
200g cooked or tinned chickpeas, drained
1/2 tomato, chopped
1/2 tomato, sliced
60ml groundnut oil
1/2 tsp coriander leaves, finely chopped
1/2 tsp hot chilli powder
black pepper to taste

Method:

Add the chopped onion, chopped tomato, chilli powder and chopped bell pepper to a pestle and mortar and pound to a paste. Heat the oil in a pan and use to fry the vegetable paste for about 5 minutes, stirring often. Now add the pumpkin cubes and 250ml water. Reduce the heat to medium, cover and cook for about 10 minutes.

Add the aubergine, chickpeas and bell pepper, season with black pepper then cover, lower the heat to a very low simmer and cook for a further 20 minutes (add more water, as needed). Add the sliced vegetables and cook for a further 10 minutes.

Serve hot on a bed of rice garnished with the coriander.

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