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1 tbsp olive oil
1 large yellow onion, sliced into rings
4-5 tsp of Gewürzhaus Moroccan Souk Spice
4 cups pumpkin, diced
2 cups tomatoes, diced
1 cup water
1½ cups canned chickpeas, drained & rinsed
Greek yoghurt and fresh herbs to serve
Heat oil in a large pot over a medium heat.
Sauté sliced onion until soft (approx. 5 minutes).
Add Moroccan Souk Spice and stir to release fragrances.
Pour in tomatoes, water and chickpeas, then cover the pot with a lid and bring to a gentle boil.
Once ingredients in the pot are bubbling, lower to medium heat and allow to simmer for 15 minutes. Stir occasionally, adding more water as needed, 1 tbsp at a time.
Add pumpkin and cook for a further 15-20 minutes, stirring gently.
Serve with fresh herbs, top with Greek yoghurt and cracked pepper to taste.
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