Pumpkin stew with chickpeas and roasted chicken filet

Name: Pumpkin stew with chickpeas and roasted chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Hokkaido Pumpkin; 400 g Onions; 4 TABLESPOONS Oil; 600 ml Vegetable broth; 1 can(s) (400 ml) Coconut milk; 1 TEASPOON ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Chicken filet; 400 g Apples; 100 g Peanut kernels; 1/2 bunch Chives and coriander; 2 can(s) (425 ml each) Chickpeas

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Hokkaido Pumpkin
400 g Onions
4 TABLESPOONS Oil
600 ml Vegetable broth
1 can(s) (400 ml) Coconut milk
1 TEASPOON ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Chicken filet
400 g Apples
100 g Peanut kernels
1/2 bunch Chives and coriander
2 can(s) (425 ml each) Chickpeas

Directions

1
Quarter the pumpkin, remove seeds, peel, wash and cut into small cubes. Onions peel and dice. Heat 2 tablespoons of oil in a pot, fry onions in it. Add pumpkin and steam briefly. Deglaze with broth and coconut milk. Season with cumin, salt and pepper. Cover and simmer for about 25 minutes at low heat
2
Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 5 minutes on each side. Wash apples, quarter them and remove seeds. Cut into large cubes. After approx. 15 minutes of cooking time add apples to the stew and finish cooking. Coarsely chop peanuts, add them to the meat in the last 2 minutes of the cooking time and fry with the meat. Season meat with salt and pepper
3
Wash the herbs, dab dry. Cut chives into small rolls. Pluck the coriander leaves and chop finely, except for a little bit for garnishing. Put the chick peas in a sieve, rinse, drain and add to the soup. Heat the soup again. Cut the meat into small pieces and add to the soup with the peanuts. Season soup, sprinkle with chives and coriander and garnish