Tunisian Rourou Stew

Ingredients

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 small pumpkin, peeled and diced 1 small pumpkin, peeled and diced
• 2 zucchinis, diced 2 zucchinis, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bunch of spinach, washed and chopped 1 bunch of spinach, washed and chopped
• 4 cups vegetable broth 4 cups vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh mint leaves, chopped (for garnish) Fresh mint leaves, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 10g
• Protein: 5g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
2. 2.
   Add the ground cumin, ground coriander, paprika, turmeric, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced pumpkin, zucchinis, and tomatoes to the pot. Stir and cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes or until the vegetables are tender.
5. 5.
   Add the chopped spinach to the pot and cook for an additional 5 minutes until wilted.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Tunisian Rourou stew hot, garnished with fresh parsley and mint leaves. Enjoy with crusty bread or couscous.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a small pumpkin with firm flesh. Remove the seeds and peel before dicing.
• Zucchini — Look for small to medium-sized zucchinis that are firm and free from blemishes. Wash and dice them just before adding to the stew to retain their freshness.
• Spinach — Thoroughly wash the spinach leaves to remove any dirt or grit. Chop them roughly before adding to the stew.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a chopped chili pepper.
• Feel free to add other vegetables like bell peppers or carrots for additional flavors and textures.
• Serve the stew with a dollop of Greek yogurt or a squeeze of lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Customize the spice blend according to your preference by adjusting the quantities of cumin, coriander, and paprika.

Serving advice

Serve the Tunisian Rourou stew in deep bowls, accompanied by warm crusty bread or fluffy couscous. Sprinkle fresh parsley and mint leaves on top for a burst of freshness. This hearty stew is perfect for a cozy family dinner or for entertaining guests.

Presentation advice

To enhance the presentation of the Tunisian Rourou stew, consider serving it in individual clay pots or colorful ceramic bowls. Garnish each serving with a drizzle of olive oil and a sprinkle of paprika for an appetizing touch. Pair it with a side of warm bread and a fresh salad for a complete meal.