Roasted Pumpkin Spiced Stew with Harissa
  • 1 (2-3lb) sugar pumpkin, peeled, seeded, and cut into ½" cubes
  • 4 Tbsp olive oil, divided
  • Kosher salt and fresh ground pepper, to taste
  • 3 shallots, chopped
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cardamom
  • 6-8 Tbsp Mina mild harissa sauce
  • 6 cups vegetable broth
  • 2 cans chickpeas
  • cilantro
  • lime
  1. Preheat oven to 400°F. Toss pumpkin with 2 Tbsp oil and season with salt and pepper. Roast, stirring twice, until tender, 15-20 minutes.
  2. Meanwhile, heat the remaining 2 Tbsp oil in large pot over medium heat. Add the shallots and sauté until translucent. Add the garlic and spices and cook until fragrant, stirring constantly. Add the harissa, broth and chickpeas and bring to a boil; reduce heat to a simmer for about 10 minutes. Add roasted pumpkin.
  3. To serve, ladle into bowl and garnish with cilantro and lime.
Recipe by Northwest Fresh at