Wonderfully fragrant and flavorful. The list of ingredients seems long, but it’s mostly a list of spices. You can cook some meat or other protein with this stew, although it’s good and filling without. Chickpeas are traditional here, but I’ve used other, cooked beans with great success. You can garnish this with roasted pumpkin seeds. For each quarter cup of seeds, combine with 1 t vegetable oil and 1/4 t salt, then roast in a 300°F oven for about 10 minutes. Serve this over couscous or other grain.

2 T vegetable oil
2 c thinly sliced onion or leeks, white and light green parts only
2 – 3 cloves garlic, minced
1 t ground cumin
1 t ground coriander, or 1 t coriander seed, crushed
3 c diced or cubed, peeled pumpkin
1 t salt
1/4 t turmeric
1 cinnamon stick, or 1/2 t ground cinnamon
dash cayenne or 1/8 t red pepper flakes, or to taste
6 whole cloves
ground black pepper, to taste
2 c broth or stock
2 c cooked garbanzo beans, drained (and rinsed, if necessary) if canned
2 c chopped, canned tomatoes, with juice
roasted pumpkin seeds, for garnish, optional

1. Heat oil in a Dutch oven or soup pot, or a large, deep-sided skillet. Sauté onion for about 5 minutes. Add garlic, cumin, and coriander and cook for another minute.

2. Stir in the pumpkin, salt, turmeric, cinnamon stick, cayenne, cloves, and black pepper. When the spices are fragrant, pour in the broth. Bring to the boil, then reduce heat, cover, and simmer for about 30 minutes, stirring occasionally, until the pumpkin is tender.

3. Add the beans and tomatoes. Cook for another 10 minutes, until heated through. Serve over couscous or other grain topped with roasted pumpkin seeds. Tell your diners to be on the watch for those whole cloves.