Pumpkin-pepper stew with sausages

Name: pumpkin-pepper stew with sausages
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g bottle gourd; 1 el caraway seed; 230 g roasted red peppers in pot leaked out; lemon; 1 toe garlic; 3,5 el traditional olive oil; 1 dried laurel leaves; el Zeeland kitchen syrup; 600 g tomato cubes; 400 g chickpeas in pot leaked out; 300 g Pedon whole grain cereal rice; 270 g Tuscan sausages

Italian sausage, paprika and pumpkin in a real autumn dish.

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 of the fruit.
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.
Meanwhile, cook the rice and whole grain cereals according to the instructions on the package.
Meanwhile, heat the oil in a frying pan and fry the sausages in 10 min. Around golden brown and done.
Serve the rice and grains with the stew and sausages.

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Nutrition

660Calories

Sodium0% DV1.090mg

Fat40% DV26g

Protein56% DV28g

Carbs24% DV71g

Fiber60% DV15g

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