Moroccan chickpea stew with chicken and squash

Temperatures have cooled down, and I feel like eating spoon dishes, how about you? Don't miss this tasty Moroccan chickpea stew with chicken and pumpkin.

It is a different proposal, if you want to change a little and let yourself be carried away by the smells of the exotic recipes of the Orient.... is a dish with which you will end up dipping your bread in the sauce!

And if you want the vegetarian version, leave out the chicken and that's it!

INGREDIENTS: (4 servings)

• Optional: 6 thighs of chicken or 400 gr of chicken breasts or chicken breasts in pieces
• 2 cloves garlic
• 1 spring onion
• 2 tomatoes
• 1 tablespoon of fried tomato
• 200 gr of pumpkin
• 1 cup of chickpeas cooked
• A handful of raisins
• Chicken broth
• 15 gr fresh ginger
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon brown sugar
• Salt
• Olive oil

STEP BY STEP RECIPE: click here to see video-recipe

1. The first thing we will do is to boil the chickpeas if we do not want to use canned chickpeas, although it is a very good option. If not, we will have to have left the chickpeas to soak the night before with warm water, a little salt and a teaspoon of bicarbonate (so they will be very tender!). Then in an express pot, we will put the chickpeas with a couple of bay leaves, a little salt and covered with water and let them cook for about 25 minutes. It depends on each pot.
2. In a large frying pan, pour a drizzle of olive oil, heat and brown the chicken thighs or the chicken counter-breasts in pieces. We reserve.
3. In the same oil, fry the finely chopped onion and fresh ginger over low heat for about 5 minutes, then add the paprika, cumin, ginger powder and salt, stir and add the pumpkin cut into cubes of about 2 centimeters and the peeled and chopped tomatoes, and sauté for another 5 minutes.
4. Put all this in a saucepan, together with the chicken thighs, the fried tomato, the raisins and the cooked and drained chickpeas and stir.
5. Pour chicken broth to cover everything more or less a centimeter above, as it will evaporate later. Let it cook over medium heat for about half an hour. Stir from time to time with a spoon.

Serve this hot Moroccan chickpea stew with chicken and squash Another option would be to add some quinoa and let it boil in the same broth with the rest of the ingredients. In this case, you would have to add a little more broth because it will be absorbed by the quinoa.

With all my love,

My instagram: @cocinayviajes