8 Servings 40 min Cook
3 Cup (1" cubes) Pumpkin
1 Tbsp Coconut Oil
1 Medium (2-1/2" dia) Onions
4 Cloves, minced Garlic
2 1/2 Tsp raw Ginger Root
2 Tsp, ground Cumin
2 Tsp Coriander Seed
1 Tsp Cinnamon
1/2 Tsp Crushed Red Pepper Flakes
2 Medium Carrots
2 Sweetpotato, 5" long Sweet Potato
3 1/2 Cup Tomatoes
3 Cup Chickpeas
3 Cup Vegetable Broth
1 Dash Salt
1/4 Cup (not packed) Raisins
3 Cup, chopped Kale
1 Dash Pepper
4 Cup White Rice
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
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.
Add diced carrots, cubed sweet potatoes, pumpkin, tomatoes, chickpeas, broth, 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
Meanwhile, prepare rice as per package directions.
Serve Moroccan Pumpkin/chickpeas with rice.
Recipe inspired by: http://www.