Pumpkin stew with Carrots and Raisins
This is one of those dishes that I prepared for a cooking class and it was such a big hit that I've kept it in my rotation. It's sweet and savory with a distinct flavor that is perfect for autumn.
300 g
(10½ oz) pumpkin, diced
2-3 carrots, sliced
Vegetable oil
2 onions, sliced
150 g (about ¾ cup) golden raisins
1 cup cooked chickpeas (optional)
1-2 Tbs. sugar
½ tsp. cinnamon
¼ tsp. ground cloves
Salt
1. Cook the pumpkin and carrots separately in boiling water until soft but not mushy.
2. Meanwhile, heat vegetable oil in a large skillet and sautי the onions until golden.
3. Add the pumpkin, carrots, raisins, chickpeas, sugar, cinnamon, cloves and a little water and cook, uncovered, for 10 to 15 minutes.
4. Season with salt and serve with couscous.
Serves 4 to 6