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PIONEERGIRL
Moroccan stew
Stew of pumpkin, chickpeas, potatoes, cumin, coriander with a little chilli powder.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Wash the pumpkin. Halve in the length. Remove the seeds and stringy inside, but leave the shell.
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Cut both halves in the width in slices. Cut the slices into pieces.
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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.
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Meanwhile, peel the potatoes and cut into equal pieces. Boil in water with salt in 20 min. Until done.
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Drain the chickpeas and rinse with water. Put the last 5 minutes at the pumpkin in the oven.
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Heat the milk in a saucepan.
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Drain the potatoes and crush with the puree mash.
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Mix the milk, oil, pumpkin and chickpeas with the puree. Season to taste with cumin, pepper and salt and scoop.
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Yummy! .
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Nutrition
465Calories
Sodium22% DV537mg
Fat34% DV22g
Protein22% DV11g
Carbs17% DV51g
Fiber36% DV9g
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