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Moroccan Pumpkin and Potato Stew
Source: dLife

A colorful Moroccan vegetable stew made with harissa.

Prep Time: 25 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 133.9
Total Carbs 19.6 g
Dietary Fiber 3.7 g
Sugars 5.5 g
Total Fat 4.5 g
Saturated Fat 0.6 g
Unsaturated Fat 0.4 g
Potassium 241.0 mg
Protein 2.8 g
Sodium 237.2 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  olive oil
0 1/2 oz  fresh mint
1 pinch  black pepper
1 each  large onion
3 each  medium garlic cloves
15 oz  canned whole peeled tomatoes
2 tbsp  harissa
1 each  cinnamon sticks
4 cup  low sodium vegetable broth
1 each  small potatoes
16 oz  fresh cubed pumpkin
4 oz  baby corn
4 oz  sugar snap peas
12 oz  fresh cherry tomatoes
3 tbsp  whole wheat flour
1 oz  fresh cilantro
1 pinch  salt
  1. In large pan, heat oil over medium-low. Add onions and sauté 4-5 minutes until softened.
  2. Add garlic, chopped tomatoes, harissa, cinnamon and stock. Bring to boil.
  3. Reduce heat, cover, simmer 8-10 minutes.
  4. Add potatoes, return to boil.
  5. Reduce heat, cover, simmer 10 minutes.
  6. Stir in pumpkin and baby corn, cover, cook 5 minutes.
  7. Add sugar snap peas and cherry tomatoes, simmer 5 minutes, until tomatoes just begin to collapse.
  8. Whisk cornstarch with 4 tablespoons of water to form smooth paste. Stir into stew.
  9. Bring to boil, stirring until thickened.
  10. Discard cinnamon stick, ladle into serving bowls, garnish with fresh mint.
  11. Season with salt and pepper to taste.

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