I can’t believe I posted the recipe video for this Moroccan-influenced dish on my Instagram and YouTube, but not here. Pumpkins are still around in North Carolina, where I’m living now, but I’m not sure about China. I just looked at my Google Analytics and discovered that my blog has many visitors from China. I don’t know why I’m surprised by this fact. Just because they have the most exciting cuisine doesn’t mean they don’t love hummus and falafel. By the way, I do have 0.2% Asian genes in my DNA.
I created this recipe with my 19% North African DNA, with my mother’s Moroccan spicy fish in mind—the one my family used to eat every Friday for Shabbat dinner. Instead of cooking it with fillets of fish, I cooked it with pumpkin. Of course it worked—why wouldn’t it? The texture and sweetness of the pumpkin go so well with the spicy, garlicky sauce. And if you add a few red Sichuan peppercorns and 5-spice powder, you can give it some Chinese DNA. Wǒmen kāishǐ zuò ba (Let’s do it)!
NOTES
- Cilantro: I soak fresh herbs in cold water for a few minutes to remove any soil or grit, then squeeze them gently with my hands to remove excess water before chopping.
- Dried peppers: I keep a large ziplock bag of assorted dried peppers in my pantry – usually California chilis, chipotle, and various hot peppers. They keep for months and add incredible depth to dishes. My mother always added dried peppers to her Moroccan spicy fish recipe, and I’ve carried on this tradition.
- Persian Limes (Loomi): Are dried limes. They add a unique tangy, slightly fermented flavor. Find them at Middle Eastern markets. If unavailable, substitute with the zest of 1 lemon plus a squeeze of juice.
- Spice Level: This dish can be as mild or spicy as you like. For a milder version, use just the California chilis and skip the hot peppers. The harissa can be served on the side so everyone can adjust to their taste.
- Make Ahead: The stew keeps well in the refrigerator for 3-4 days and actually tastes better the next day as the flavors meld. The harissa will keep for up to a week in the fridge in an airtight container.
Moroccan-Style Spicy Pumpkin
Equipment
- High-rimmed skillet
- Small food processor optional
Ingredients
For the Stew
- 1 lb pumpkin or butternut squash - peeled and cut into 1-inch pieces
- 1 large tomato - peeled and sliced
- 3 garlic cloves - peeled
- 2 dried California chilis - or 1 bell pepper, stems removed
- 2-3 dried hot chilis - or ¼ tsp chili flakes
- 1 bunch cilantro - roughly chopped
- ¼ cup olive oil
- 1-2 cups water
- ½ tsp turmeric
- 1 dried Persian lime - loomi, smashed
- Salt to taste
For the Harissa
- Cooked chilis and lime from stew
- Cooked Persian lime
- ¼ tsp cumin seeds
- 2-3 tbsp olive oil
- salt
Instructions
- Combine pumpkin, tomato, garlic, all peppers, cilantro, olive oil, turmeric, dried lime, salt, and 1-2 cups water in a high-rimmed skillet. Bring to a boil, lower the heat to medium-low, and simmer partially covered for 20-25 minutes until the pumpkin is tender.
- To make the harissa: Remove the cooked peppers and lime from the pot. Put them in a food processor with cumin and olive oil and process until smooth.
- Serve with rice or quinoa and a spoon of harissa. Garnish with cilantro.
Notes
- I soak fresh herbs in cold water for a few minutes to remove any soil or grit, then squeeze them gently with my hands to remove excess water before chopping.
- Dried peppers: I keep a large ziplock bag of assorted dried peppers in my pantry – usually California chilis, chipotle, and various hot peppers. They keep for months and add incredible depth to dishes. My mother always added dried peppers to her Moroccan spicy fish recipe, and I’ve carried on this tradition.
- About Persian Limes (Loomi): Are dried limes. They add a unique tangy, slightly fermented flavor. Find them at Middle Eastern markets. If unavailable, substitute with the zest of 1 lemon plus a squeeze of juice.
- Spice Level: This dish can be as mild or spicy as you like. For a milder version, use just the California chilis and skip the hot peppers. The harissa can be served on the side so everyone can adjust to their taste.
- Make Ahead: The stew keeps well in the refrigerator for 3-4 days and actually tastes better the next day as the flavors meld. The harissa will keep for up to a week in the fridge in an airtight container.
