1 kg pumpkin, peeled and cubed (bite size)
1 can kidney beans, rinsed
1 large onion, chopped
4 garlic cloves, finely chopped
1-2 small hot chillies, seeded and chopped
1 tsp fresh ginger
½ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon allspice
1/8 teaspoon ground cloves
1 tbsp raw sugar
salt & pepper to taste
In a large sauce pan, sauté the onions in a little olive oil over medium heat. Cook for about 5 minutes, until it’s tender. Add the garlic, chillies, ginger, cinnamon, cumin, allspice and clove and cook, stirring, for about two minutes.
Add the pumpkin and mix it through until it’s coated with the spices. Add 1 cup water, sugar and pepper. Bring to a boil, and then reduce the heat to low. Cover and simmer until the pumpkin is nearly tender, about 30 minutes. Add the beans and simmer for another 5-10 minutes, until they’re heated through.
Serve with couscous, rice or whatever you fancy.