This Moroccan style meal is not only high in flavour but also high in fibre. Give it a try.
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Ingredients |
4 servings |
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Oil |
1 T |
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Onion, peeled and chopped |
1 large |
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Garlic, minced |
1 t |
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Cumin |
1 t |
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Ground Cinnamon |
1 t |
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Tumeric |
1 t |
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Paprika |
1/2 t |
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Pumpkin, peeled, deseeded and cut into 2cm cubes |
3 cups |
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Chopped tomatoes |
1 x 400g can |
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Chickpeas, drained and rinsed |
1 x 400g can |
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Lemon, finely grated lemon rind and juice |
1/2 lemon |
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Salt and pepper |
To taste |
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Fresh coriander, chopped (optional) |
1-2 T |
Method
- Heat the oil in a large saucepan. Add the onion and garlic and stir over medium heat until onion softens.
- Add cumin, cinnamon, turmeric and paprika. Stir and cook for a further 2 minutes.
- Add pumpkin, chopped tomatoes, chickpeas and lemon rind.
- Bring to the boil. Stir then reduce to a gentle simmer.
- Cover and cook for 25 minutes or until the pumpkin is tender.
- Once cooked stir in lemon juice, salt, pepper and coriander.
Serving Suggestion: Serve on rice or couscous.
t = teaspoon