Moroccan Chickpea & Pumpkin Stew

connoisseurusveg.com

Eva Hawes

1 tbsp. olive oil

1 onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

1 tsp. freshly grated ginger

1-14 oz. can chickpeas, drained and rinsed

1 cup vegetable broth

1 cup canned pumpkin puree

½ cup coconut milk

1 tbsp. maple syrup

2 tsp. ground cumin

1 tsp. ground cinnamon

½ tsp. cayenne pepper (or to taste)

½ tsp. ground coriander

¼ tsp. ground cloves

¼ tsp. allspice

1 to 2 tbsp. lemon juice

salt and pepper to taste

subheading: For Serving:

cooked couscous

2 scallions, chopped

¼ cup fresh cilantro

Directions at connoisseurusveg.com

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