This has to be one of my favourite recipes in the autumn and winter months. I love pumpkin, and always try to work it into as many of my meals as I can when it’s in season.
This stew is the perfect dinner to come home to on a cold day, and always lasts us a few meals. I generally like to serve it with a side of rice or quinoa, or some nice crusty bread, but alternatively you could omit the side altogether. However, you choose to enjoy it, I'm sure that you will love this one.
1 whole pumpkin (about 700g worth once cut)
1 medium sized courgette (300g)
400g tin chickpeas
1 red onion
3 tbps tomato puree
4 tsp smoked paprika
3 tsp dried oregano
1/2 tsp cayenne pepper
3 cloves garlic
1 400g tin chopped tomato
200 ml vegetable stock
salt and pepper to season
Begin by cutting the pumpkin in half, and removing the stringy insides and seeds. Then, cut the two halves into small evenly-sized chunks. I choose to leave the skin on as it gives it a nice bite (and avoids waste!), but you can remove it if you prefer. Next, cut the courgette into similar sized pieces, and place both the pumpkin and courgette chunks onto a baking tray. Drizzle with oil and bake in the oven for about 30 minutes, until the pumkin has softened, but still retains it's structure.
Whilst the pumpkin is baking, heat some oil in a sauce pan. Dice the onion, and fry in the pan for a few minutes until it begins to soften. Then, add the garlic (I use a garlic press for this), and fry together for a few more minutes.
Add the paprika and cayenne pepper to the pan, and mix it with the onion and garlic.
After a few minutes, add the tomato puree and mix everything together.
Next, take 200ml of vegetable stock and add it to the pan, along with the tin of chopped tomatoes, the dried oregano, salt and pepper. Mix.
Once the pumpkin is soft enough, remove it and the courgette from the oven and add them to the pot. Gently mix everything together (avoid mixing too much at this point, as you don’t want to break up the veg too much).
If necessary, add and extra seasoning to suit your taste, and top with a handful of fresh herbs.
Transfer to bowls, and serve with quinoa, rice or bread. Enjoy!