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Moroccan Pumpkin Stew
(recipe, Rachel Levine)
Canned pumpkin basks in the limelight as my favorite cooking ingredient of the season. At around only $2 a can, its available in organic and no-salt-added varieties. Usually, fresh foods have a higher nutrient content than their canned counterparts, but you can refrain from pumpkin pulp scooping here: canned pumpkin retains its impressive chock-full nutrients of potassium, vitamin A, and iron. Versatile too, just one can has the ability to turn out savory soups, spiced muffins, sweet breads, and your classic pumpkin pie.
- 2 Tbsp. olive oil
- 1 medium onion, peeled and diced
- 1 medium carrot, peeled and cut into small chunks
- 4 small potatoes, well-scrubbed but not peeled, cut in half optional
- 1 15.0 oz. can organic, salt-free pureed pumpkin
- 1 Tbsp. freshly grated ginger
- 1 clove garlic, minced
- 1 Tbsp. Garam Masala spice OR:
- ½ tsp. ground turmeric
- 1 tsp. ground corinader
- ½ tsp. ground cumin
- ½ tsp. ground cinnamon
- 1 15.0 oz. can diced tomatoes, no salt added
- 1 15.0 oz. can chickpeas
- 2 cups loosely packed swish chard (or another leafy green vegetable)
- ½ cup low sodium vegetable broth
- ¼ cup water
- 3 Tbsp. raisins
- splash of red wine vinegar
- salt & pepper to taste
- optional garnish: nonfat Greek yogurt, pumpkin seeds
- 1. Heat oil in a large heavy saucepan over medium head. Add onions and carrots, and saute for 5-10 minutes, stirring occasionally.
- 2. Stir in ginger, garlic, and spices. Saute for another 5 minutes.
- 3. Add canned tomato, vegetable broth, and greens. Cook covered for 5 minutes, until greens decrease in volume. Add canned pumpkin, water, raisins, and chickpeas. Bring soup to a boil, and simmer for another 5-8 minutes.
- 4. Stir in salt and pepper to taste, and a few drops of red wine vinegar before serving.
- 5. Garnish with yogurt or pumpkin seeds if desired.