'Hot Stuff' (pumpkin and bean stew)

by Ruth Daester-Garner
(Switzerland)

I use a firm dry pumpkin for this, butternut is good.

• approx 350 - 400 grams pumpkin, cubed


• 400 gm tin chickpeas or any small white bean (haricot beans)


• 400 gm tin chopped tomatoes


• 2/3 cloves garlic finely chopped


• 1 onion finely chopped


• 2/3 chillies, chopped - flesh, seeds and all


• 1 tblsp oil


• 1 tblsp fresh ginger - (grated)


• 1 tsp salt


• 1/2 tsp ground cumin


• 1 tblspn brown sugar


• 1 handful chopped coriander - stalks and all


• 3 tblspn natural yoghurt (I use Greek)


• salt/pepper to season


• good squeeze of fresh lemon juice

Heat oil, add onion, garlic, ginger, chillies and salt.

Cook, stirring for 5 minutes until onion is soft and transulcent. Add cumin, cook a little longer.

Add tomatoes, sugar, lemon juice and pumpkin.

Bring to a soft boil and cook until the pumpkin is tender but still firm (about 1/4 hr).

Add chickpeas or beans, cook 5 mins longer.

Season to taste, spoon some yogurt over the top, sprinkle with coriander.

Serve with bread (homemade is great,Tobasco and Pumkin Seed is perfect]