Ingredients
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500 g pumpkin or 500 g butternut squash
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4 tablespoons chilli-flavoured olive oil
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1 large onion, chopped
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2 inches fresh ginger, freshly grated or 1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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4 boneless skinless chicken breasts, chopped into bite-sized pieces
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2 (400 g) cans chopped tomatoes
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2 -4 teaspoons brown sugar
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1 (400 g) can chickpeas, drained and rinsed
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3 tablespoons fresh coriander, chopped
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1 teaspoon cornstarch, mixed well with
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4 tablespoons water
Instructions
- Peel the pumpkin or squash.
- Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
- In a large bowl, heat the oil and fry the onion for 3-4 minutes.
- Stir in the cinnamon and, if using the ground ginger, stir that in too.
- If you are using fresh, it will be added later.
- Cook for a couple more minutes and then add in the chicken.
- Fry until the chicken is browned slightly on all sides.
- Add the tomatoes and sugar.
- Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
- Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
- If you are using fresh ginger, add it in about half way through this process.
- Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
- Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
- Stir in the chopped coriander just before serving.