Ethiopian Pumpkin Stew

ethiopian-pumpkin-stew

ethiopian-pumpkin-stew

Ethiopian Pumpkin Stew

African Vibes Recipes
This Ethiopian Pumpkin Stew is a warm, hearty, and aromatic dish with a spicy kick, perfect for vegans! 🌱🎃 Made with freshly prepared pumpkin puree, quinoa, and berbere spice, it’s a wholesome and comforting meal that can be served on injera or enjoyed on its own.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 20 minutes
Servings 4
Calories 404 kcal

Equipment

Ingredients
  

For the Stew:

  • 2 cups dry quinoa soaked for 48 hours
  • 3 cups homemade pumpkin puree see instructions below
  • 1 red onion chopped
  • 4 tablespoons berbere spice or to taste
  • Sea salt to taste
  • 2 cups water

For the Pumpkin Puree:

  • 1 fresh pumpkin

Instructions
 

Make the Pumpkin Puree:

  • Prepare the Pumpkin:
    Place the whole pumpkin in a sturdy plastic bag and drop it onto the ground to break it into pieces.
  • Roast the Pumpkin:
    Arrange the pumpkin pieces on a parchment-lined baking tray and bake at 350°F (175°C) for about 1 hour, or until they are tender when pierced with a fork.
  • Peel and Blend:
    Once cooked, remove the skin from the hot pumpkin pieces using a fork and knife to avoid burns. Transfer the pumpkin flesh to a blender and blend until smooth.

Prepare the Quinoa:

  • Soak the Quinoa:
    Soak dry quinoa in water for 48 hours. This helps to soften the grains and makes cooking easier.
  • Rinse and Drain:
    Before cooking, drain and rinse the soaked quinoa to remove any remaining water.

Cook the Stew:

  • Cook the Onion: Add a
    small amount of water to a large pot and sauté the chopped red onion over medium heat for about 10 minutes until it turns translucent.
  • Add Quinoa and Spices:
    Add the rinsed quinoa and 2 cups of fresh water. Stir in the berbere spice and cook for around 10 minutes, or until the water is absorbed.
  • Mix in Pumpkin Puree:
    Add the smooth pumpkin puree to the pot, stirring until everything is well combined. Adjust seasoning with salt as needed.
  • Serve:
    Turn off the heat and serve the stew hot, either on a traditional injera or enjoy it as a standalone dish.

Notes

  • 🌿 Soaking the quinoa enhances its texture and reduces the cooking time.
  • 🔥 Adjust the amount of berbere spice to your preference for a milder or spicier stew.
This vegan Ethiopian Pumpkin Stew is perfect for a cozy dinner, offering a delightful mix of earthy, sweet, and spicy flavors!

Nutrition

Calories: 404kcalCarbohydrates: 50gProtein: 10gSodium: 300mgPotassium: 800mgVitamin A: 7500IUVitamin C: 70mgCalcium: 70mg
Keyword Ethiopian pumpkin stew
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5 from 1 vote (1 rating without comment)

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