Moroccan stew with vegetables

Name: Moroccan stew with vegetables
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Moroccan
Ingredients: fresh pumpkin approx. 1.2 kg; onion; 1 toe garlic; 1 el traditional olive oil; zucchini; 1 Red pepper; 200 g canned chickpeas; 200 g tomato cubes; cinnamon stick; 2 tl ground cumin; 125 ml chicken broth from tablet; 7,5 g fresh coriander

A nice Moroccan recipe. The main course contains the following ingredients: poultry, fresh pumpkin (about 1.2 kg), onion, garlic, traditional olive oil and canned chickpeas.

Ingredients

Directions

Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife. Cut the flesh into cubes of 2-3 cm.
Chop the onion and finely chop the garlic. Heat the oil in a large pan and fry the onion and garlic for 1 min.
Cut the zucchini into pieces and the peppers into strips.
Add the pumpkin cubes, zucchini, paprika, chickpeas, tomato cubes, cinnamon stick and cumin.
Cover everything and pour the stock. Bring the moisture to the boil.
Lower the heat and let the vegetables with the lid tilted diagonally on the pan for 30 minutes. Spoon the dish occasionally.
Remove the cinnamon stick at the end of the stewing time. Season the dish with salt and pepper. Cut the coriander roughly and sprinkle over it.