Couscous With Pumpkin Stew Recipes

PUMPKIN STEW WITH CHICKPEAS RECIPE

Steps:

• To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready. Soak the chickpeas overnight or for at least 8 hours. Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes.
• This will yield about 2-1/2 cups of cooked chickpeas.
• Heat olive oil in a pan over medium heat; Add onions, ginger and garlic and saute until the onions become tender and translucent.
• Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm. Take care to ensure it does not become too mushy.
• Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables.
• Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil. Add a little water if required to adjust the consistency of the stew accordingly. Check the salt and seasonings and adjust according to taste.
• After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat.
• Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot.
• Serve Pumpkin Stew With Chickpeas Recipe With Israeli Couscous and a Greek Style Beans Stir Fry for a delicious continental dinner with friends and family.

COUSCOUS WITH PUMPKIN STEW

Steps:

• Heat a tablespoon of the oil in a heavy three-quart saucepan. Add the onion and garlic and saute over medium heat until lightly browned. Stir in the raisins, cinnamon, cumin and orange peel.
• Add the pumpkin, chickpeas and a cup of the stock. Cover and cook over very low heat until the pumpkin is tender, about 20 minutes. Add a little additional stock, if necessary, to keep the pumpkin moist. When the pumpkin is tender, remove it from the heat and season it with the cayenne pepper and salt. Add all but one and a fourth cups of the stock. The stew should be almost soupy.
• Bring the remaining one and a fourth cups of stock to a simmer in a small saucepan. Pour it into a bowl. Add the remaining tablespoon of olive oil and stir in the couscous. Cover and set it aside for five to eight minutes, until the couscous is tender and fluffy. Season it to taste with salt.
• To serve, spread the couscous on a serving dish. Reheat the pumpkin stew and spoon it, draining it well, into the center of the couscous. Sprinkle with coriander.
• Pour the liquid from the pumpkin into another serving bowl or sauce dish and serve it alongside the couscous with pumpkin stew to be used to moisten the couscous.