Cold winter weather calls for warm, hearty meals like this North African Pumpkin Stew from Vegan Fire and Spice by Robin Robertson. This dish comes together quickly so dinner will be ready before you know it! Be sure to use the small pie pumpkin for this recipe, not the large jack-o’-lantern kind. You can also use a winter squash such as butternut or buttercup.
- 1 tablespoon cold-pressed canola oil
- 1 large yellow onion, chopped
- 4 garlic cloves, finely minced
- 2 small, fresh hot chiles, seeded and chopped
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 pounds pumpkin or winter squash, seeded, peeled, and cut into 1/2-inch dice
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 1/2 cups water
- 1 teaspoon dark brown sugar, or a natural sweetener
- Salt and freshly ground black pepper
- 1 1/2 cups cooked or 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, chiles, ginger, cumin, cinnamon, and cloves, and cook, stirring, for 1 to 2 minutes. Add the pumpkin and toss until evenly coated with the spices. Stir in the tomatoes, water, sugar, and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Add the beans, cover, and simmer until the vegetables are tender, about 45 minutes.
From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from Vegan Heritage Press.