Aromatic Pumpkin And Chickpea/garbanzo Stew

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon ginger, freshly grated
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 14 ounces tinned chopped tomatoes
• 1 tablespoon brown sugar
• 12 ounces pumpkin, cubed
• 2 tablespoons lemon juice
• 14 ounces chickpeas, drained
• 1 pinch black pepper
• 3 tablespoons natural yogurt
• 2 tablespoons cilantro, chopped

Recipe

• 1 heat a large deep frying pan over a medium to high heat. add the olive oil, onion, garlic, ginger, and salt. cook, stirring for 5 minutes, or until the onions are soft and translucent. add the cumin, and cook for a minute longer.
• 2 add the tomatoes, sugar, pumpkin and lemon juice and bring to the boil. cook for about 15 minutes or until the pumpkin is soft. add the chickpeas and cook for 5 minutes longer.
• 3 season with salt and freshly ground pepper, spoon some yogurt on top and sprinkle with cilantro. serve with naan bread.