Iraqi Pumpkin Stew (Qur'iyi Murag)

Time

Prep 20 min · Cook 30 min · 50 min total

Difficulty

easy

1. 1

   Put oil, onions, pepper, and spices into a large pot and sauté on medium flame until the onions are soft and golden adding the minced garlic near the end of cooking time.

2. 2

   Add tomato chunks (no liquid yet, save that for later) sauté the tomatoes a short time. Add 1 cup water, including the liquid from the canned tomatoes too and the pumpkin chunks.

3. 3

   Let cook until they are slightly soft. Dissolve the tomatoes paste in 1 cup water and add it into pot, together with the sea salt.

4. 4

   Cover the pot, and bring to a boil then lower flame to a simmer for about 15 minutes. Shut off flame.

   15 min
5. 5

   You may remove to serving dish and serve immediately; however, the taste is better after it sits for a longer period of time. If doing that, allow to cool, then refrigerate in the same pot for a day. When reheating, use the same pot: if needed add a little bit of water, bring it to boil, and let it sit on low.

6. 6

   Flame for a couple of minutes. Transfer to serving dish and serve.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.