Moroccan Pumpkin and Chickpea Stew

Ingredients

• Pumpkin

  Raw

  3 cup, cubed or 348g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  2 tbsp or 12g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  2 tsp or 4g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Carrots

  Raw

  2 medium or 122g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  3 cup or 720g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Salt

  Table

  1 dash or 0.4g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Kale

  Raw

  3 cup, chopped or 201g

• Pepper

  Spices, black

  1 dash or 0.1g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

Directions

1. Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces.
2. In a large dutch oven or pot, heat oil over medium-high heat, add diced onion and cook until translucent, about 5 minutes. Add garlic, minced ginger, and spices, cook another minute or until fragrant.
3. Add diced carrots, cubed sweet potatoes, pumpkin, tomatoes, chickpeas, broth, a good pinch of salt, and raisins. Bring to a boil, cover, reduce heat to low and simmer for 30-40 minutes, or until pumpkin is fork tender. Add in kale and cook until wilted. Taste for seasoning, adding salt, pepper, or any other additional spices or raisins as needed.
4. Meanwhile, prepare rice as per package directions.
5. Serve Moroccan Pumpkin/chickpeas with rice. Enjoy!

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