Moroccan Stew with Chickpeas and Pumpkin

Appetizers | Moroccan cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Butter can be replaced with olive oil if desired.

Ingredients

Butter - 1 tablespoon
Olive Oil - 1 tablespoon
Spanish onions - 1 head
Garlic - 4 cloves
Ground Cumin - 2 teaspoons
Cinnamon - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Butternut Squash - 15.9 oz
Salad Potatoes - 12 oz
Chickpea - 2 cups
Chicken Broth - 2 cups
Saffron - a pinch
Baking Tomatoes - 14.1 oz
Canned Lemons - ½ piece
Olives stuffed with lemon - 1 cup
Cilantro - to taste
Couscous - to taste
Chopped almonds - to taste
Chili jam - to taste

Step by Step guide

Step 1

Melt the butter and olive oil in a deep skillet over medium heat. Add the finely chopped onion, garlic, cumin, and cinnamon. Season with salt and pepper. Sauté for about 5 minutes until the onion is soft.

Step 2

Then add the chopped pumpkin and potatoes, season with salt and pepper, mix well, and cook for 3 minutes.

Step 3

Add the broth, chickpeas, tomatoes, and saffron. Bring to a boil, reduce the heat, cover, and simmer for about 10 minutes until the pumpkin and potatoes are tender. Add the lemon and olives.