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Sweet Potato and Cardamom Stew

Ingredients

Conversions to European measurements can be found here!

For 4 people

4 large sweet potatoes cut into thick cubes
1 medium sugar pumpkin cut into thick cubes
1 large yellow onion quartered
4 carrots cut into thick cubes
4 cloves garlic crushed
6 cups chicken (or vegetable) stock
4 tablespoons whole green cardamom
1 bay leaf
¼ cup finely chopped parsley
¼ cup raw shelled pumpkin seeds

Procedure

In a large stock pot heat the olive oil over medium high heat and add the onions. Leave the onions on one side for 3-5 minutes until they caramelize slightly. Flip them at least one more time and allow them to caramelize again. Add the cardamom seeds and let them toast briefly about 1 or 2 minutes. Then throw in the garlic and sauté over medium heat for about 5 minutes. Add the carrots, sweet potatoes, and pumpkins followed by the stock and the bay leaf. Bring to boil then reduce to a simmer and cook for about 10 minutes or until the potatoes and pumpkin meat is soft.

Meanwhile in a small pan (or your toaster oven) add the pumpkin seeds to a medium low heat and toast them lightly.

When the potatoes are done pour the stew into a serving bowl mix in the parsley and sprinkle the pumpkin seeds on top.