Pumpkin stew with chickpeas and corn

Ingredients for 1 servings:

• 1 large sweet potato(s), approx. 350 – 400 g
• 1 kg pumpkin flesh
• 1 small can of chickpeas
• 1 can of corn
• 2 onions
• 2 cloves garlic
• 50 g butter
• 3 tbsp oil
• 2 tsp cumin
• 1 tsp ground ginger
• 1 tsp ground turmeric
• some pepper, freshly ground or lemon pepper
• ¼ tsp fenugreek
• 1 liter vegetable broth
• some lemon juice
• Sour cream or crème fraîche to serve
• Nachos

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the pumpkin and sweet potato and cut into bite-sized pieces. Finely dice the onions. Heat the oil and butter in a large pot and sauté the onions until softened, but do not brown. Add the pumpkin and sweet potato and cook for a few minutes, stirring occasionally. Crush the garlic and add the spices. Pour in enough vegetable stock to cover the vegetables and cook for about 15 minutes, until the vegetables are almost tender. Place the chickpeas in a sieve and rinse. Drain the corn and add both. Add a little more vegetable stock, if desired, and finish cooking. Season with salt, pepper, and a squeeze of lemon juice. Serve the stew on plates, topped with a dollop of sour cream or crème fraîche, and sprinkled with a handful of crushed nachos. The stew tastes almost better reheated than freshly made. Depending on your appetite, this will serve 4-6 people.