Pumpkin and Vegetable Stew
By: Mimi Cooks
Published: Tuesday, January 26, 2010 - 10:26pm

Ingredients




2 butternut squash , peeled and cut into cubes
1/4 pumpkin peeled and cubed
1 potato, peeled and cubed
2 tomatoes, cubed
1 Diced onions, fresh or dry
hot chilies, optional
2 carrots, peeled and sliced
1/2 cup chickpeas, canned
cut parsley
1 Tablespoon tomato paste
a handful of dry apricots
1 Tablespoon basil
Cilantro
salt, black pepper, turmeric
1 teaspoon cinnamon and ginger
2 Tablespoons oil or use spray oil

Preparation

1 Sauté the onions, start by adding the vegetables that take longer to cook, start with the butternut squash, pumpkins, potatoes and carrots. 2 Cover the pot and let cook for few minutes before you start adding the rest of the ingredients. 3 Add your hot chilies if you are using any. Add your spices; add your tomatoes and parsley, mix, cover and let cook for few minutes more. 4 Add the tomato paste with water. Mix and let cook for few minutes. 5 Add the cinnamon and the ginger. 6 Add water if needed. 7 Add the canned chickpeas. Add the dry apricots, add the basil and cilantro. 8 It will take about 40 minutes till the stew is fully cooked. 9 Make sure the vegetables are all soft but not to the point that they become mushy. 10 Serve hot with rice on the side.Enjoy

About


A very easy and healthy recipe for mixed vegetables. Great if you like sweet and sour taste.