Moroccan stew with chickpeas and pumpkin
6 servings
45 minutes
Moroccan stew with chickpeas and pumpkin is a true celebration of flavor and aroma. This recipe is rooted in the traditions of Moroccan cuisine, where spices play a key role. Saffron, cumin, cinnamon, and garlic fill the dish with warmth and depth, creating a harmony between the sweetness of pumpkin and the spiciness of tomatoes. Chickpeas add richness while lemon and olives provide freshness and a hint of acidity. The stew is served on fluffy couscous topped with toasted almonds and cilantro, adding extra texture and a nutty note. This dish not only warms but also immerses you in the atmosphere of Eastern bazaars, reminding you of ancient traditions and centuries-old culinary discoveries of Morocco.
1
Melt butter and olive oil in a deep skillet over medium heat. Add finely chopped onion, garlic, cumin, and cinnamon. Season with salt and pepper. Sauté for about 5 minutes until the onion is soft.
- Butter: 1 tablespoon
- Olive oil: 1 tablespoon
- Yellow onion: 1 head
- Garlic: 4 cloves
- Ground cumin: 2 teaspoons
- Cinnamon sticks: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
2
Then add the pumpkin and potatoes cut into large pieces, season with salt and pepper, mix well, and cook for 3 minutes.
- Butternut squash: 450 g
- Red potatoes: 340 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Add broth, chickpeas, tomatoes, and saffron. Bring to a boil, reduce heat, cover, and simmer for about 10 minutes until the pumpkin and potatoes are tender. Add lemon and olives.
- Vegetable broth: 2 glasss
- Canned chickpeas: 2 glasss
- Tomatoes in their own juice: 400 g
- Saffron: pinch
- Preserved lemons: 0.5 piece
- Green olives: 1 glass
4
Serve the stew over cooked couscous, topped with cilantro and almonds, with chili sauce.
- Couscous: to taste
- Cilantro: to taste
- Roasted almonds: to taste
- Chili sauce: to taste
