Moroccan vegetarian pumpkin stew | Second Nature Guides

Ingredients

• 300g pumpkin or butternut squash, peeled, deseeded, and diced
• 2 tbsp olive oil
• 2 onions, diced
• 1 celery stalk, diced
• 3 garlic cloves, finely diced or minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1⁄2 tsp ground cinnamon
• 1⁄2 tsp ground ginger
• 100g red lentils
• 1 x 400g tin chickpeas, rinsed and drained
• 400ml tomato passata, no added sugar
• 1 handful fresh parsley, finely sliced
• 1 handful fresh coriander, roughly chopped
• 1.2L vegetable stock
• 2 dried bay leaves