Curry Pumpkin Stew

6 cups peeled and medium diced Calabaza/Pumpkin

4 tablespoons safflower or grapeseed oil, divided

salt and black pepper to taste

1 tablespoon Jamaican curry powder (I love Blue Mountain)

1 yellow onion, minced

6 garlic cloves, grated on microplane

1 red bell pepper, stemmed, seeded, small diced

1 habanero, pierced with a sharp paring knife to open the chile

1-inch piece ginger, peeled, grated on a microplane

1 teaspoon garlic powder

1 teaspoons onion powder

1 teaspoon ground cumin

4 stems fresh thyme

2 cups cooked chickpeas

2 Roma tomatoes, small diced

1 cup Thai coconut milk

4 scallions, sliced thin

Toss the pumpkin with 2 tablespoons of the oil, season with salt and pepper and place in a 375˚F oven for about 25-30 minutes or until just tender. Once tender, place it aside.

In a skillet over low heat, place the rest of the oil in a medium size deep skillet that will fit all ingredients. Add the curry powder and stir until it bubbles. Add the onion, scallions, garlic, red bell pepper and scotch bonnet. Cook for a few minutes until the vegetables start to soften. Add the ginger and spices. Cook for a few minutes to toast the spices. Add the thyme, chickpeas, 2 cups of water and the tomatoes. Bring to a simmer, cover and cook for 8-10 minutes.

Add the pumpkin, coconut milk and scallions, season to taste with salt and black pepper. Simmer until all the flavors come together, about 5 minutes. Do not boil coconut milk. Taste for seasoning and serve over rice or quinoa.

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