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Marak Dar Marhzin Pumpkin Stew

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Ingredients

Adjust Servings:
3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 1/2 teaspoons turmeric
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 medium carrots, peeled and sliced
2 cups water
1 lb butternut squash or 1 lb sugar pumpkin, peeled and cut into 1-inch cubes
1 lb sweet potato, peeled and cut into 1-inch cubes
1 (14 ounce) can chickpeas, drained and rinsed
2 teaspoons harissa (to taste)
3/4 cup raisins or 3/4 cup dried cherries
3 teaspoons honey
kosher salt and black pepper, to taste

Nutritional information

493
Calories
106 g
Calories From Fat
11.8 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
392.8 mg
Sodium
93.7 g
Carbs
13.4 g
Dietary Fiber
30.7 g
Sugars
9.6 g
Protein
377g
Serving Size

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Marak Dar Marhzin Pumpkin Stew

Features:
    Cuisine:

    A marak is a vegetable version of a tagine. Adapt this recipe to whatever root vegetables you prefer.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Marak Dar Marhzin (Pumpkin Stew), A marak is a vegetable version of a tagine Adapt this recipe to whatever root vegetables you prefer , A marak is a vegetable version of a tagine Adapt this recipe to whatever root vegetables you prefer


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    Steps

    1
    Done

    In a Small Frying Pan, Heat the Oil and Add Onions. Cook Gently For 5 Minutes, Then Add Garlic, Turmeric, Ginger and Cinnamon. Cook, Stirring, For 2 Minutes Until the Paste Becomes Slightly Aromatic. Transfer Mixture to the Base of a Large Tagine.

    2
    Done

    Add Carrots and Water, Stir, and Cover the Tagine. Cook For 10 Minutes. Add Squash, Sweet Potato, Chickpeas, Harissa, Raisins and Honey, Plus Salt and Pepper to Taste. Cover and Simmer Until Vegetables Are Tender. Garnish With Parsley Leaves, and Serve With Couscous and Lemon Wedges to Squeeze Over the Vegetables.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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