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Pumpkin and zucchini stew
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Pumpkin and zucchini stew

60 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. This time, I suggest a vegetarian recipe that can be served, for example, with a piece of fried or roasted meat. It will also pair well with porridge. But first, review the recipe. The finished dish can be served at the table.

Instructions

  1. 1

    Step 1

    Step 1

    Remove the seeds from the pumpkin, but do not discard them—save them. Also, clean out the excess innards. Cut the pumpkin into several large pieces.

  2. 2

    Step 2

    Step 2

    Bake the pumpkin in the oven at 200 degrees for 45 minutes.

  3. 3

    Step 3

    Step 3

    Then dry the pumpkin seeds in the oven for 45 minutes at 150 degrees.

  4. 4

    Step 4

    Step 4

    Sauté the chopped onion in oil until golden brown for 7 minutes.

  5. 5

    Step 5

    Step 5

    Then add finely chopped zucchini and tomatoes to the pan. Also add minced garlic. Cook until the zucchini are tender.

  6. 6

    Step 6

    Step 6

    Cut the cooked pumpkin into small pieces.

  7. 7

    Step 7

    Step 7

    Add the pumpkin to the pan along with the canned pumpkin, then pour in the broth. Add chickpeas, cumin, salt, pepper, cinnamon, and sugar.

  8. 8

    Step 8

    Step 8

    Boil the stew for about 10 minutes, then add the cabbage. Mix well.

  9. 9

    Step 9

    Step 9

    Simmer the stew until done. Garnish it with seeds.