Dish of Pumpkin Stew with Vegetables
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Pumpkin Stew with Vegetables


Morocco   -   Marak dar marhzin
Serves:
Effort:
Sched:
DoAhead:  		 6
***
1-1/4 hrs
Yes		 The "pumpkin" here is not your Halloween pumpkin, which is not very good eating. I use the very fine Kabocha squash. In Morocco this will often be served with CousCous, but is also fine with Rice.

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9
1
1
4
6
1
2
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1
1
1
2/3
1/3
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1
1/3
1/2
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3
3
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oz
#
#
oz
oz
#
cl
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t
t
t
t
t
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t
c
T
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T
c
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-- Vegetables
Chickpeas (1)
Kabocha Squash (2)
Sweet Potatoes (3)
Carrots
Turnips, small
Onions
Garlic
-- Spices
Turmeric
Ginger, ground
Cinnamon, ground
Salt
Pepper
-- Flavorings
Harissa
Raisins
Honey (4)
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Olive Oil, pure
Water
-- Garnish
Cilantro leaves
-- Serve With
Lime Wedges
Couscous or rice
PREP   -   (45 minutes)
  1. Prepare CHICKPEAS as needed.
  2. Cut SQUASH into 3/8 inch cubes. If Kabocha, you can leave the skin on if you desire. Peel SWEET POTATO and cut into about 3/4 inch cubes. Mix.
  3. Peel CARROTS and slice about 3/8 inch thick. Peel TURNIP and cut into about 3/4 inch cubes. Mix.
  4. Chop ONIONS fine.
  5. Crush GARLIC and chop fine.
  6. Mix together all Spices items
  7. Mix together all Flavorings items.
  8. Prepare CILANTRO and LIME WEDGES.
RUN   -   (35 minutes)
  1. In a spacious sauté pan, heat Oil and fry Onions until Translucent.
  2. Stir in Garlic and Spices mix. Fry stirring another 2 minutes.
  3. Stir in Carrot mix and 3 c Water. Bring to a boil, cover tightly and simmer for 10 minutes.
  4. Stir in Squash mix and Flavorings mix. Cover and simmer until vegetables are tender, about 15 minutes.
  5. Serve hot garnished with Cilantro leaves and with Lime Wedges on the side. See also Note-5.
NOTES:

  1. Chickpeas:

      Weight presumes canned or soaked and fully cooked. Soak 8 hours or overnight with 1/2 T salt and water to cover. Drain and Rinse. In a saucepan, bring to a boil and simmer 1 hour. For details see our Chickpeas page.

  2. Squash:

      Unfortunately, my grower of Moroccan squash broke up with his wife and moved to Chicago. I haven't been able to identify or find seeds for that squash, so for this recipe I use the very fine Kabocha squash. It is easily available in California, where many tons are grown for export to Japan.

  3. Sweet Potatoes:

      These should be the white kind, the red ones (called yams in North America) are a North American invention.

  4. Honey:

      I have cut the amount of Honey in half. Moroccans like their food rather sweeter than we do in North America and Europe.

  5. CousCous

      In Morocco this stew is often served with freshly made couscous. The couscous, ready for its final cooking, would be placed over the stew right after stirring in the Squash mix. See our recipe Couscous. For a formal serving, the couscous would be poured out on a platter, and a pit would be made in the center to accommodate the stew.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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