Happy Halloween! I wanted to be sure to use pumpkin today, and I just got a new cookbook, so I was feeling extra inspired. This is a Peruvian recipe packed with all kinds of healthful goodness: protein, fiber, antioxidants, vitamin A, vitamin C, potassium, and iron...just to name a few. Ok, so this is really good for you, easy to make, and fairly inexpenice. It get's better: it tastes wonderful, especially on a brisk fall day. The combination of spices and veggies provides a satisfying experience both for your belly and your mouth. I added almond milk and cinnamon to this recipe, otherwise it's primarily based on the one I read in One World Vegetarian.
Serves 4 with leftovers.
Keeps well sealed tightly in the fridge for 5 days. Probably freezes well, too.
- olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 4 tomatoes, chopped
- 1 teaspoon paprika
- 1/2 teaspoon cumin seeds
- 1 teaspoon ground cinnamon
- 2 cans white beans, rinsed
- 1 cup sweet corn, fresh or frozen
- 2 cups pumpkin; steamed, peeled, and cubed
- 1/4 cup basil, chopped
- 1/4 cup almond milk
- In a large fry pan, saute the onion in olive oil until softened and browned. Add the garlic, tomatoes, paprika, cinnamon, and cumin. Cook for an additional minute or two.
- Stir in the beans and sweet corn. Cook until warmed through. Add the pumpkin and the almond milk, mix everything together well. Cook for another five minutes, until everything is soft.
- Transfer to a large bowl and mash with potato masher. You may need to add more olive oil and/or almond milk to get the consistency you want. This step is optional, especially if you like chunky food.
- Mix in half the basil and season with salt and pepper to taste.
- Serve and garnish with remaining basil.