30 Min
very easy
4 People
Rating starstarstarstarstar
Smoky pumpkin stew with bulgur - Sweet capsicum, pumpkin and zucchini stew spiced with smoked paprika. Served on a bed of fluffy bulgur wheat and sprinkled with toasted pepitas.
1. Place bulgur in a saucepan with plenty of water. Bring to the boil, simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

2. Peel and slice onion. Slice capsicum, trim and halve beans. Dice zucchini into 3cm cubes.

3. Heat a large saucepan over medium heat with 3 tbsp olive oil. Add onion, 1 tsp ground coriander, 2 tsp smoked paprika, 2 tsp dried oregano and 1 tsp ground paprika. Cook for 2-3 minutes, or until fragrant.

4. Add capsicum, beans, zucchini and pumpkin to saucepan. Stir through stock concentrate and cover with 3 cups water. Cover and simmer for 15 minutes, or until pumpkin is tender. Season to taste with salt and pepper.

5. Place pepitas in a frypan over medium heat and toast until golden.

6. Chop coriander, stir through stew with lemon zest and half the juice (wedge remaining). Serve pumpkin stew over a bed of bulgur. Scatter over pepitas and crumbled feta.

Gluten free option - replace with brown rice.
 Place rice in a saucepan, cover with plenty of water. Bring to the boil. Simmer, covered, for 20 minutes, or until rice is tender but still firm.
bulgur 250g

brown onion 1
red capsicum 1
green beans 1/2 punnet
zucchini 1
ground coriander 1 tsp
smoked paprika 2 tsp
dried oregano 2 tsp
ground paprika 1 tsp

diced pumpkin 500g*
vegetable stock concentrate 1/2 jar

pepitas 40g

coriander 1/3 bunch
lemon 1
feta cheese 1/2 block