From Thesimpleveganista.com
Ingredients:
1 tablespoon coconut or olive oil to sauté
1 yellow onion, diced
4 cloves garlic, minced
1 inch knob of ginger, grated or minced
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cinnamon or 1 cinnamon stick
Pinch of red pepper flakes
2 carrots, diced
2 small sweet potatoes, cubed
1 small sugar pumpkin (about 3 –4 cups)
1 can (28 oz) stewed tomatoes
2 cans chickpeas (15oz), drained and rinsed
3 cups vegetable broth or water
1/4 cup raisins
salt & fresh cracked pepper, to taste
few large handfuls baby kale or spinach (chopped or whole)
lemon or lime wedges, to serve
cilantro, to garnish
Instructions:
- Pumpkin: Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Using a vegetable peeler, remove the hard skin. Alternatively, turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces.
- Sauté: In a large Dutch oven or pot, heat oil over medium-high heat, add onions and cook until translucent, about 5 minutes. Add garlic, ginger and spices, cook another minute or until fragrant.
- Simmer: Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, 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 spinach: Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.
- Serve: In individual serving bowls, spoon stew over a grain of choice – rice, quinoa or couscous work well here. Top with cilantro and squeeze of lemon/lime. Pairs well with a piece of vegan naan
Serves 4-6
