Pumpkin and Sweet Potato Stew

Yield

Serves 8-12.

Ingredients

• 2 ¼ ounce butter or or 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tsp ground ginger or 2 tbsp fresh grated ginger
• 1 ½ tsp turmeric
• 2 cinnamon sticks
• 14 oz canned garbanzo beans, rinsed
• ½ tsp. cayenne pepper
• 17 oz (2 ¼ cups) vegetable or chicken stock
• 1 tbsp tomato paste
• 8-10 saffron threads
• 3 lbs butternut squash (2 medium) or other firm winter squash peeled, seeded, and cubed
• 2-3 pounds sweet potato, peeled and cubed
• ½ cup raisins
• 1 tbsp honey
• Salt, to taste
• Black pepper
• Cilantro or parsley leaves, for garnish

Steps

1. Melt butter or olive oil in large pot over low heat. Add onions. Cook gently, stirring occasionally, for 5 minutes, until softened.
2. Add garlic, ginger, turmeric, cinnamon, and cayenne. Stir over low heat for 1 to 2 minutes to release flavors.
3. Add stock, tomato paste and the saffron, then increase the heat to medium and bring to a boil.
4. Add pumpkin, sweet potato, garbanzo beans, raisins, honey, salt, and pepper to taste. Cover and simmer for 20-25 minutes or until vegetables are tender.
5. Remove cinnamon stick, transfer the vegetables to a serving bowl and sprinkle with cilantro leaves.

Source

Chef Joe’s Culinary Salon, joe@theculinarysalon.com.