Pumpkin Stew with carrots

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.

Cooking in israel|jewishrecipes|israeli food

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
 
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