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Spiced Pumpkin & Chickpea Stew

Saturday - October 7, 2017 11:12 am , Category : RECIPES

Ingredient:

1 tbsp. olive oil
1 onion diced
1 red bell pepper diced
2 garlic cloves minced
1 tsp. freshly grated ginger
1-14 oz. can chickpeas drained and rinsed
1 cup vegetable broth
1 cup canned pumpkin puree
1/2 cup coconut milk
1 tbsp. maple syrup
2 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. cayenne pepper or to taste
1/2 tsp. ground coriander
1/4 tsp. ground cloves
1/4 tsp. allspice
1-2 tbsp. lemon juice
salt and pepper to taste
For Serving
cooked couscous
2 scallions chopped
1/4 cup fresh cilantro

Method:
Coat the bottom of a medium saucepan with oil and place over medium heat. When oil is hot, add onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and ginger. Cook 1 minute more.

Add chickpeas, broth, pumpkin, coconut milk, maple syrup, cumin, cinnamon, cayenne pepper, coriander, cloves and allspice to pot. Stir a few times to incorporate and bring to a simmer. Allow to cook, uncovered, until peppers are soft, about 10 minutes, stirring occasionally. Remove from heat and season with lemon juice, salt and pepper to taste.

Divide couscous into bowls and top with stew. Sprinkle with scallions and cilantro. Serve.
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