Moroccan stew

Name: Moroccan stew
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 425 g bottle gourd; 5 el traditional olive oil; 1 tl ground cumin; 1 tl Ketoembar ground coriander; 1 tl chili powder; 1 tl sea salt; 1 kg floury potatoes; 400 g canned chickpeas; 150 ml Full Milk

Stew of pumpkin, chickpeas, potatoes, cumin, coriander with a little chilli powder.

Ingredients

Kitchen Stuff

1 baking paper
1 puree tamper

Directions

Preheat the oven to 200 ° C.
Wash the pumpkin. Halve in the length. Remove the seeds and stringy inside, but leave the shell.
Cut both halves in the width in slices. Cut the slices into pieces.
Mix the pumpkin with the oil, cumin, coriander, chili powder and salt and spread over a baking sheet covered with parchment paper. Bake for about 20 minutes in the oven.
Meanwhile, peel the potatoes and cut into equal pieces. Boil in water with salt in 20 min. Until done.
Drain the chickpeas and rinse with water. Put the last 5 minutes at the pumpkin in the oven.
Heat the milk in a saucepan.
Drain the potatoes and crush with the puree mash.
Mix the milk, oil, pumpkin and chickpeas with the puree. Season to taste with cumin, pepper and salt and scoop.
Yummy! .