This richly-spiced dish of squash, tomatoes, and pulses is based on the traditional Moroccan recipe, harira.
Recipe: Moroccan vegetarian pumpkin stew
Prep and cooking time: 1 hour
- 300g pumpkin or butternut squash, peeled, deseeded, and diced
- 2 tbsp olive oil
- 2 onions, diced
- 1 celery stalk, diced
- 3 garlic cloves, finely diced or minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 100g red lentils
- 1 x 400g tin chickpeas, rinsed and drained
- 400ml tomato passata, no added sugar
- 1 handful fresh parsley, finely sliced
- 1 handful fresh coriander, roughly chopped
- 1.2L vegetable stock
- 2 dried bay leaves
- Cut the ends of the squash first, then peel the skin off with a knife or peeler. Slice it down the middle, and remove seeds with a spoon.
- Cut one half of the squash in half again, then into 1-2cm cubes. Save the other half for
a recipe like pesto chicken and butternut squash salad.
- Heat 2 tbsp of oil in a large saucepan, over medium heat. Fry the onions and celery, until softened. Reduce the heat and add the garlic, turmeric, cumin, cinnamon, and ginger. Fry for a few more minutes.
- Add the lentils, chickpeas, passata, parsley, half the coriander, and a pinch of salt and pepper. Cook and simmer over low heat for 15mins.
- Prepare the squash or pumpkin, and cut it into small 1cm cubes.
- Add the squash or pumpkin to the pan, along with the stock and bay leaves. Stir to combine and simmer gently for a further 30mins.
- Serve and garnish with leftover coriander.