Pumpkin and Kale Stew

By • November 20, 2011 0 Comments

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Author Notes: There are approximately 1,400 Jewish holidays. Good thing I like celebrating! During the Fall holiday of Sukkot, Jews build a Sukkot, kind of a fancy hut, in their backyards where they eat dinner and even sleep in during the week. (Pretty much the closest you will get to Jews camping. I mean where would I blow dry my hair?) The hut is reminiscent of similar ones Jews build close to their harvests every fall to be close to their crops, and also the tents they built during their 40 year trek in the desert. When I was reading up on traditional foods, I came across stews, and knew that I has to make one of my own. Now that it is a brisk 70 degrees in Austin, I can indulge my love of all things stew!What Jew Wanna Eat


Serves 4

  • 1 medium pumpkin
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 1 can no salt added diced tomatoes
  • 1 medium zucchini, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups chickpeas
  • 1 cup canned pumpkin
  • 1/4 cup brown sugar
  • 2 cups chopped kale
  • 1/2 cup toasted pumpkin seeds
  • salt and pepper to taste
  1. Roast your pumpkin at 400 degrees for 45 minutes by cutting it into pieces and scooping out the seeds. Save your seeds! After your pumpkin is cooked, bake pumpkin seeds at 300 degrees for 45 minutes until golden.
  2. Saute your onions in olive oil over medium heat until golden, about 7-10 minutes. Add in diced zucchini, minced garlic, drained tomatoes and cook until zucchini is soft and tomatoes break down.
  3. After your pumpkin is cooked, cut into bite sized chunks and toss in with canned pumpkin, stock, chickpeas and spices. Simmer until all the flavors meld and the soup gets thick like a stew. Add in kale last and stir until wilted.
  4. Served with couscous and top with pumpkin seeds.

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