Almond, Chickpea And Pumpkin Stew
|Butternut pumpkin||900 Gram, chopped|
|Leek||500 Gram, sliced (1 Large Size)|
|Tomato pasta sauce||575 Gram (Bottled)|
|Water||250 Milliliter (1 Cup)|
|Canned chickpeas||425 Gram, drained (1 Can)|
|Lemon juice||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Slivered almonds||70 Gram, toasted (1/2 Cup)|
|Finely chopped mint leaves||2 Tablespoon (Fresh)|
Cook pumpkin and leek in large heated oiled pan, stirring, until leek is soft.
Stir in the sauce, water, chickpeas, juice and cumin.
Bring to boil; simmer, uncovered, about 20 minutes or until pumpkin is tender, stirring occasionally, [can be prepared ahead to this point; refrigerate overnight or freeze] Stir in almonds; serve with combined yogurt and mint.