Moroccan Pumpkin and Seitan Stew
A vegan stew with an exotic flavor inspired by a pumpkin tajine
Servings: 2 people
- 2 tbsp oil
- 1 onion, chopped
- salt to taste
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 80 g seitan, chopped
- 2 - 3 dl water
- 80 g chickpeas, boiled (or canned)
- 300 g pumpkin, pre-cooked, diced, see notes
- 120 g spinach
- 50 g raisins , If you don't like raisins, you can substitute them with dried, chopped apricots or plums
- chili flakes
- chopped almonds, for garnish
Saute the onion in oil, add salt, cumin, and cinnamon. After a few minutes add the seitan, then the other ingredients and the water. Simmer for 20 minutes over low heat or until the pumpkin is tender. Serve and garnish with chili pepper flakes and almonds.
You can pre-cook the pumpkin in an oven or using the pressure cooker (my favorite method). By pre-cooking it will be much easier to cut it.
Tip to spare time: Choose a small pumpkin that could easily fit in a pressure cooker, wash it and put it entirely into it with a small amount of water. If needed cut away the top or the bottom.
Cook about half an hour as follow: 3 - 4 min until the vent pipe comes up, 5 minutes atmedium heat, and then turn the heat off and let cook by pressure for about 20 minutes. When the pumpkin is cooked and soft you can very easily cut it into pieces.
You can similarly pre-cook the entire pumpkin in the oven (200 °C x 40 minutes). I din't try this method myself but I did some research and I found out it's possible too. You can check this link e.g. https://teaspoonofspice.com/how-to-cook-a-whole-pumpkin-healthy-kitchen-hacks/ for more details.
The skin is edible, and if the pumpkin is small, its skin will be thin enough and you won't even notice it. Try a small piece and you can judge yourself if it's ok for you.