Almond, Chickpea And Pumpkin Stew Recipe
Ingredients
| 900 g butternut pumpkin, chopped | ||
| Leek | 1 Large, sliced | |
| 575 g bottled tomato pasta sauce | ||
| Water | 1 Cup (16 tbs) | |
| Can chickpeas | 425 Gram, drained | |
| Lemon juice | 1 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| Slivered almonds | 1/2 Cup (16 tbs), toasted | |
| Yogurt | 200 Milliliter | |
| 2 tablespoons finely chopped fresh mint leaves | ||
Directions
Cook pumpkin and leek in large heated oiled pan, stirring, until leek is soft.
Stir in the sauce, water, chickpeas, juice and cumin.
Bring to boil; simmer, uncovered, about 20 minutes or until pumpkin is tender, stirring occasionally, [can be prepared ahead to this point; refrigerate overnight or freeze] Stir in almonds; serve with combined yogurt and mint.
Stir in the sauce, water, chickpeas, juice and cumin.
Bring to boil; simmer, uncovered, about 20 minutes or until pumpkin is tender, stirring occasionally, [can be prepared ahead to this point; refrigerate overnight or freeze] Stir in almonds; serve with combined yogurt and mint.
Chef
