Pumpkin-pepper stew

Name: pumpkin-pepper stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g bottle gourd; 1 el caraway seed; pot roasted red peppers in pot leaked out; lemon; 1 toe garlic; 1,5 el traditional olive oil; 1 dried laurel leaves; el Zeeland kitchen syrup; 600 g tomato cubes; 400 g canned chickpeas leaked out

Stew with paprika and pumpkin.

Ingredients

Directions

Cut the pumpkin into pieces. Remove the seeds and the stringy inside and cut off the skin with a sharp knife. Cut the parts into pieces of 2 cm.
Heat a frying pan without oil or butter and toast the caraway seed for 3 minutes. Allow to cool on a plate.
Cut the bell pepper into pieces. Grate the yellow skin of the lemon and press out half.
Slice the garlic. Heat the oil in a frying pan and fry the garlic for 1 min.
Add the pumpkin, the caraway seed, the pepper, 1.5 tbsp lemon juice, the bay leaf, syrup, tomato cubes and chickpeas.
Season with salt and pepper and bring to the boil.
Turn the heat down, place the lid diagonally on the pan and simmer the mixture for 25 minutes. Change regularly.
Remove the pan from the heat, remove the bay leaf and stir in half of the lemon zest.

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Nutrition

180Calories

Sodium24% DV575mg

Fat9% DV6g

Protein14% DV7g

Carbs7% DV20g

Fiber36% DV9g

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