Made with AI
Hot Pumpkin and Bean Stew with Fried Plantain
50 min 600 kcal per serving Medium
Ingredients
4 Servings
- pumpkin puree2 cups
- chickpeas, cooked1 cup
- pinto beans, cooked1 cup
- almond milk1 cup
- chili powder1 tsp
- smoked paprika1 tsp
- coriander1 tsp
- coconut oil2 tbsp
- ripe plantains, sliced2 plantains
- salt1 tsp
- black pepper1 tsp
- sriracha1 tbsp
- vegetable broth1 cup
- onion, diced1 onion
- garlic, minced2 cloves
- yellow bell pepper, diced1 bell pepper
- orange bell pepper, diced1 bell pepper
Instructions
- 1
Heat 1 tablespoon of coconut oil in a large pot over medium heat.
- 2
Add the diced onion and minced garlic, and sauté until the onion is translucent.
- 3
Add the diced yellow and orange bell peppers, and cook for another 5 minutes.
- 4
Stir in the pumpkin puree, chickpeas, pinto beans, almond milk, vegetable broth, chili powder, smoked paprika, coriander, salt, and black pepper.
- 5
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- 6
While the stew is simmering, heat the remaining 1 tablespoon of coconut oil in a frying pan over medium heat.
- 7
Add the sliced plantains to the frying pan and cook until they are golden brown on both sides.
- 8
Stir the sriracha into the stew and adjust seasoning if necessary.
- 9
Serve the hot pumpkin and bean stew in bowls, topped with the fried plantain slices.
