The aromas that this recipe of pumpkin stew will permeate your kitchen and turn your home into a true autumn shelter. In recipes, we already want to warm ourselves and enjoy warm preparations and full of home heat. Therefore, we bring you this slow cooking stew and, with patience and love, you will get a delicious dish for everyone at home. You can accompany the pumpkin stew with corn chicken, chickpeas, lentils or other legumes, as well as you can add rice or quinoa. In this case, we have decided to add chickpeas, but you can choose the ingredients that most like you. The important thing is to enjoy the combination of flavors and the textures of the vegetables cooked over low heat. Continue reading and learn how to make pumpkin stew, your mouth will make water!
| 🚻 4 Diners | 🕘 45m | 🍵 Media | 🤯 |
| Ingredients to make pumpkin stew: |
| 550 grams of pumpkin 2 potato 3 carries 1 green pepper 1 red pepper 3 cloves of garlic 1 onion 1 tomato 1 can of cooked chickpeas 2 teaspoons of sweet pepper sal and pepper to taste 1 teaspoon of turmeric. |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make pumpkin stew:
1. Peel and cut the onion, garlic and peppers and put them in a Honda casserole with a little olive oil. You can also add leek or onion if you wish. Add some salt.
2. Pela and cut the carrot into slices, and cut potatoes in small tacos. Add them to the casserole next to the pumpkin and tomato, cut into pieces. Pour the water or vegetable broth, fried tomato and season with salt and spices. Leave cooking over medium-low heat for about 40 minutes or until the pumpkin is tender.
3. Add the chickpeas and the coriander to the stew and continue to cook about 5-10 more minutes.
4. Serve and enjoy your pumpkin stew and hot and fresh chickpeas! If you wish, you can decorate with some parsley leaves.
