Moroccan Chicken, Pumpkin & Chickpea Stew

Ingredients:
 400g can chickpeas, or any beans
1 clove garlic
1 cm piece fresh ginger
1 large onion, peeled & quartered
1/2 capsicum (preferably red), diced
1 Tbsp oil
500g butternut pumpkin, peeled and
cut into 1cm cubes

1-2 chicken breast (poached)

handful sultanas

3-4tb frozen spinach
2 tsp ground cumin
2tsp Moroccan spice
1/2 tsp sweet paprika
1 Tbsp tomato paste
260ml vegetable or chicken stock
salt & pepper
fresh coriander to garnish

Method:



Place garlic and ginger into bowl and chop for 10 seconds on speed 7, scrape down

Add onion, chop for 5 seconds on Speed 5, add capsicum and oil,  cook for 5 minutes at 80°C on speed 1.

While onion mixture is cooking, peel pumpkin and cut into cubes.

Add pumpkin and spices and cook for another 5 minutes at 98°C on pulse speed 1. Add the tomato paste and cook another 3 minutes at 80°C on pulse and speed 1.

Add the drained chickpeas, stock, salt and pepper. Cook for 15 minutes at 80°C on pulse speed 1.

Add chopped chicken, spinach and sultanas. Mix on pulse speed 2, 30 sec

serve with cous cous or rice and garnish with coriander leaves

adapted from:http://thermomix-er.blogspot.com.au/2009/08/thermomix-moroccan-chickpea-and-pumpkin_23.html

 

 

Basic Bread Recipe:

500g bread flour

370g H2O or milk

7g yeast

pinch sugar

pinch salt

 

Add all to HMP

Mix 30 sec, Speed 4

Turn blades off

Proove 30 mins, 40 deg C

Knock back dough

Knead pulse speed 2 6-8 mins

Bake in hot oven, 40-50 mins 200 deg C