Cuban Chickpea and Pumpkin Cazuela with Green Mojo

Instructions

1. 1

   1. Heat a Dutch oven or deep skillet over medium heat. Add 2 tablespoons (30 ml) olive oil and sauté the white onion and green bell pepper for 5 to 6 minutes, until tender and fragrant.

2. 2

   2. Add half of the minced garlic and cook for 30 seconds more. Stir in the ground cumin, dried oregano, and sweet paprika; cook for 15 seconds to bloom the spices without burning them.

3. 3

   3. Add the crushed tomato, bay leaf, salt, and black pepper. Cook over medium heat for 5 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   4. Add the diced pumpkin, cooked chickpeas, and vegetable broth. Once gently simmering, reduce to medium-low heat, cover partially, and cook for 25 to 30 minutes, until the pumpkin is tender and the stew thickens slightly.

5. 5

   5. Meanwhile, make the green mojo. In a mortar or small processor, blend the fresh cilantro, remaining garlic, 1 tablespoon (15 ml) olive oil, lime juice, and white vinegar into a rustic sauce. Set aside.

6. 6

   6. When the pumpkin is soft, add the sliced green olives and cook 3 minutes more so the flavors come together. Remove the bay leaf.

7. 7

   7. Taste and adjust salt or black pepper if needed. Serve the cazuela hot and finish each portion with a spoonful of green mojo on top.

8. 8

   8. If you want to hold it warm before serving, place it in a 200 °F / 95 °C oven for up to 10 minutes, tightly covered so it does not dry out.