Ingredients
- 500 g pumpkin or butternut squash
- 4 tablespoons chilli-flavoured olive oil
- 1 large onion, chopped
- 2 inches fresh ginger, freshly grated or 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 4 boneless skinless chicken breasts, chopped into bite-sized pieces
- 2 (400 g) cans chopped tomatoes
- 2-4 teaspoons brown sugar
- 1 (400 g) can chickpeas, drained and rinsed
- 3 tablespoons fresh coriander, chopped
- 1 teaspoon cornstarch, mixed well with (optional)
- 4 tablespoons water (optional)
Directions
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1
Peel the pumpkin or squash.
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2
Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
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3
In a large bowl, heat the oil and fry the onion for 3-4 minutes.
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4
Stir in the cinnamon and, if using the ground ginger, stir that in too.
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5
If you are using fresh, it will be added later.
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6
Cook for a couple more minutes and then add in the chicken.
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7
Fry until the chicken is browned slightly on all sides.
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8
Add the tomatoes and sugar.
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9
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.
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10
Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
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11
If you are using fresh ginger, add it in about half way through this process.
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12
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.
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13
Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
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14
Stir in the chopped coriander just before serving.
