Moroccan Pumpkin Stew
4 servings
50 minutes
Moroccan pumpkin stew is a true gastronomic journey to the heart of the Maghreb. The dish is based on traditional Berber recipes where vibrant spices turn simple vegetables into a masterpiece. The velvety sweetness of pumpkin harmonizes with the spiciness of cinnamon, cumin, and turmeric, while the addition of apricots and prunes adds a light fruity note. The stew is cooked slowly, allowing the ingredients to release their aroma and absorb spicy nuances. It is perfect for a cozy family dinner or a festive table. Served with couscous or fresh bread that soaks up the sauce rich in Eastern aromas, it is warming and nourishing, offering pleasure in every bite like the warmth of the Moroccan sun.
1
Clean all vegetables, slice the carrot into thin slices. Cut the pumpkin, tomatoes, and onion into large cubes. Chop the garlic, dried apricots, and prunes coarsely.
- Carrot: 2 pieces
- Pumpkin: 500 g
- Tomatoes: 4 pieces
- Onion: 2 heads
- Garlic: 3 cloves
- Dried prunes: 10 pieces
- Dried apricots: 5 piece
2
Heat oil in a saucepan. Add carrots and spices, cook over medium heat, stirring until browned.
- Olive oil: 4 tablespoons
- Carrot: 2 pieces
- Turmeric: 1 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Caraway seeds: 0.3 teaspoon
- Cumin seeds (jeera): 0.5 teaspoon
- Coriander seeds: 0.3 teaspoon
- Ground nutmeg: 0.3 teaspoon
3
Then add the onion. Stirring, sauté until the onion is translucent.
- Onion: 2 heads
4
Add the remaining vegetables (pumpkin, tomatoes, and garlic), greens, and salt.
- Pumpkin: 500 g
- Tomatoes: 4 pieces
- Garlic: 3 cloves
- Chopped cilantro (coriander): 1 tablespoon
- Sea salt: 1 teaspoon
5
Add dried fruits 10 minutes before it's ready.
- Dried prunes: 10 pieces
- Dried apricots: 5 piece