Once my neighbors are done with their autumn displays around the end of November, there are plenty of freebie pumpkins to be had in my development come trash day. Fortunately, it's cold enough here that they keep quite well in my unheated garage, although once brought inside, they need to be used fairly quickly, or they turn to mush. Since there are only so many pies and breads I can consume on my own, I've developed all sorts of other things to do with them, including soups and stews.
The seasonings for this stew are inspired by the flavors of Morocco, and the sunny colors and exotic spices are most welcome in the dead of winter. These flavors are easily adjusted to your own taste; I think a bit of cayenne would be really good in this, for instance, but I can't handle hot spices, so I leave it out.
In a large saucepot, saute 1 large onion and 2 ribs of celery in extra virgin olive oil until translucent. Create a well in the center of the pan and add: 1 tsp. ground coriander (seed), 1 tsp. ground cumin , 1 tsp. ground ginger, 1/2 tsp. ground allspice, 2 tsp. paprika. Saute until spices are well blended and fragrant.
Add 1 28 oz. can diced tomatoes, 1 drained can chickpeas, and about 2 quarts of fresh pumpkin (or you could use butternut or some other squash), peeled and cut into 1" cubes. If you cut them smaller, they're likely to become puree in the soup. Add 2 cloves garlic, sliced, 1/4 tsp. saffron, and a generous sprinkle of freshly cracked black pepper. Add approximately 1 cup of vegetable, chicken stock, or water, enough to barely cover vegetables. Bring to a low simmer for at least an hour, until vegetables are very tender. Taste after 1/2 hour, and add salt and adjust seasonings as needed.
Serve over cooked couscous, quinoa or fluffy white or brown rice.
Monday, January 31, 2011
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