Pumpkin Cilantro Stew Serves 4 to 6 With so many tasty varieties of squashes and pumpkins available this time of year, experiment with something new when you make this recipe. Choose orange-skinned Red Kuri squash for a savory stew or go sweeter with a sugar pumpkin.
Prep Time: 20 minutes
Cooking Time: 10 minutes
1 teaspoon olive or sesame oil
1 large onion, coarsely chopped
2 large cloves garlic, minced
1 medium pumpkin or winter squash (about 1 pound), peeled, seeded and cut in 1/2-inch cubes
4 ribs celery, cut in 1-inch pieces
1 cup vegetable or chicken stock, or water
1/2 teaspoon sea salt
1 cup cooked chickpeas
1/4 cup fresh cilantro, minced
1 cup corn kernels
1. Heat oil in a pressure cooker over medium-high heat. Add onions and garlic; sauté 3 minutes, stirring to prevent sticking.
2. Stir in pumpkin, celery, stock and salt. Place cover on the cooker and lock into place. Bring to pressure, then reduce heat just enough to retain high pressure; cook at high pressure 5 minutes. When done, place cooker under cold running water until pressure is released.
3. Remove pressure cooker lid and add chickpeas to the stew. Simmer 3 minutes; stir in cilantro and corn; simmer until warmed through.
Note: This recipe can also be made without a pressure cooker. Prepare stew in a soup pot according to recipe directions, but you should increase cooking time in Step 2 to 35 minutes.
