Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon coconut or olive oil, or 1/4 cup water (for water saute) 1 yellow onion, diced 4 cloves garlic, minced 1 inch knob of ginger, grated or minced 2 teaspoons cumin 2 teaspoons coriander 1 teaspoon cinnamon or 1 cinnamon stick good pinch of red pepper flakes 2 carrots, diced 2 small sweet potatoes, cubed 1 small sugar pumpkin (about 3 –4 cups), cubed (or butternut squash) 1 can (28 oz) stewed tomatoes 3 cups cooked chickpeas or 2 cans (15oz), drained and rinsed 3 cups vegetable broth or water 1/4 cup raisins (I used golden) mineral salt & fresh cracked pepper, to taste few large handfuls baby kale or spinach (chopped whole ok too) lemon or lime wedges, to serve cilantro, to garnish

Preparation

• Instructions Pumpkin: Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Using a vegetable peeler, remove the hard skin. Alternatively, turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces. Saute: In a large dutch oven or pot, heat oil over medium-high heat, add onions and cook until translucent, about 5 minutes. Add garlic, ginger and spices, cook another minute or until fragrant. Simmer: Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, good pinch of salt and raisins, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, or until pumpkin is fork tender. Add spinach: Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins. Serve: In individual serving bowls, spoon stew over a grain of choice – rice, quinoa or couscous work well here. Top with cilantro and squeeze of lemon/lime. Pairs great with a piece of vegan naan. Serves 4 – 6 Store: Leftovers are even better and can be stored in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw in the refrigerator.