I can’t believe I posted the recipe video for this vibrant, warming dish on Instagram and YouTube but never here. It’s January and pumpkins are still around, at least here in North Carolina, where I am now. Not sure about China though. I recently discovered on Google Analytics that I’ve been getting a lot of visitors from China lately, which surprised me more than it should have. Just because they have one of the most exciting cuisines in the world doesn’t mean they don’t search for Mediterranean or Middle Eastern recipes. And for what it’s worth, I do have 0.2% Asian genes in my DNA (according to 23andMe).
Of course it worked, why wouldn’t it?
This recipe is basically my mother’s Moroccan spicy fish but with pumpkin instead of fish. The texture and sweetness of the pumpkin is begging for a spicy, garlicky sauce.
To give it Chinese DNA: add 10 or more red Sichuan peppercorns and a 1/4 teaspoon of 5-spice powder.
A Few Notes Before You Start
- Cilantro: before I chop fresh herbs, I soak them in cold water for a few minutes to remove any soil or grit, then squeeze them gently with my hands to remove excess water or dry them in a salad spinner.
- 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.
More pumpkin recipes
Roasted Pumpkin & Candied Pecans
Pumpkin With North African Flavors
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.
