Be sure to use a cooking pumpkin not an ornamental one (which lacks taste), or substitute a kabocha squash.
1 can chickpeas 1 large onion, chopped 2 cloves garlic, minced 2 large tomatoes, chopped (I used 1/2 a can of chopped tomatoes) 1 large green pepped, chopped Salt substitute and pepper to taste 1 tsp. raw, natural sugar 1 cup dried apricots (I cut them in half) 3 small white potatoes, cut into chunks 3 medium sweet potatoes, cut into chunks 2 cups broth (the original recipe calls for this amount, but you may want to use less.) 1 large pumpkin 1/4 cup sherry 1 lb whole kernel corn (The original recipe calls for canned corn. I used frozen corn. I did not have room for the entire amount.)
Brown the onion and garlic in 3 Tbsp. of oil in a large pot. Add tomatoes, green pepper, salt substitute, pepper, sugar, apricots, potatoes and broth. Bring to a boil, then cover and simmer for one hour. In the meantime, cut a lid out of the pumpkin. Remove the seeds and stringy membrane. Moisten a paper towel with oil and rub the outside of the pumpkin. Season lightly with salt substitute and pepper. Place the pumpkin in a large, shallow pan.
Preheat the oven to 325 degrees. When the stew is finished simmering, pour it into the pumpkin. (Note: be careful to leave a little room for the corn and sherry.) Cover with the lid. Bake 1 hour or until the outside of the pumpkin is shiny and brown. Lift the lid. Stir in the sherry and corn. Bake another 15 minutes. Do not let the pumpkin get too soft or you will not be able to lift it out of the baking dish. Serve directly from the pumpkin. Add some of the cooked pumpkin, if desired. Serves 12.
1 can chickpeas
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped (I used 1/2 a can of chopped tomatoes)
1 large green pepped, chopped
Salt substitute and pepper to taste
1 tsp. raw, natural sugar
1 cup dried apricots (I cut them in half)
3 small white potatoes, cut into chunks
3 medium sweet potatoes, cut into chunks
2 cups broth (the original recipe calls for this amount, but you may want to use
less.)
1 large pumpkin
1/4 cup sherry
1 lb whole kernel corn (The original recipe calls for canned corn. I used
frozen corn. I did not have room for the entire amount.)
Brown the onion and garlic in 3 Tbsp. of oil in a large pot. Add tomatoes,
green pepper, salt substitute, pepper, sugar, apricots, potatoes and broth.
Bring to a boil, then cover and simmer for one hour. In the meantime, cut a lid
out of the pumpkin. Remove the seeds and stringy membrane. Moisten a paper
towel with oil and rub the outside of the pumpkin. Season lightly with salt
substitute and pepper. Place the pumpkin in a large, shallow pan.
Preheat the oven to 325 degrees. When the stew is finished simmering, pour it
into the pumpkin. (Note: be careful to leave a little room for the corn and
sherry.) Cover with the lid. Bake 1 hour or until the outside of the pumpkin
is shiny and brown. Lift the lid. Stir in the sherry and corn. Bake another
15 minutes. Do not let the pumpkin get too soft or you will not be able to lift
it out of the baking dish. Serve directly from the pumpkin. Add some of the
cooked pumpkin, if desired. Serves 12.
Adapted from Today"s Living November 1989
Reply
Leave a comment