Hazaragi Pumpkin and Chickpea Stew (Aash-e Kadoo-o-Chana)
Aash-e Kadoo-o-Chana is a traditional Hazaragi stew made with pumpkin and chickpeas, simmered in a flavorful broth of herbs and spices. This hearty and nutritious dish is perfect for a comforting meal on a cold day.
Ingredients
- 1 small pumpkin, peeled and cubed
- 1 cup dried chickpeas, soaked overnight
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in the turmeric, ground coriander, and ground cumin, and cook for another minute to toast the spices.
- Add the cubed pumpkin and soaked chickpeas to the pot, and pour in the vegetable broth. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low and simmer for about 1 hour, or until the pumpkin and chickpeas are tender.
- Adjust the seasoning if needed, and serve the Aash-e Kadoo-o-Chana hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 10g
- Carbohydrates
- 40g
- Fat
- 5g
Supplies
Large pot Knife Cutting board Measuring spoons Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Aash-e Kadoo-o-Chana with warm flatbread or rice for a complete meal.
Tips & tricks
For added flavor, you can garnish the stew with a dollop of yogurt or a squeeze of lemon juice before serving.
Cost
$10