Combinations of fresh and dry vegetables are called tbikhas in North Africa. All kinds of vegetables—peppers, carrots, turnips, cardoons, spinach—are cooked together with chickpeas and dried beans. This dish can be made hot and peppery with harissa, but it is very good without.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Peel the pumpkin, remove any pips and fibrous bits, and cut the flesh into pieces.
Step 2
Fry the onion in the oil till golden, stirring occasionally. Add tomatoes, sugar, salt, pepper, and harissa if using, and stir well. Add the chickpeas and pumpkin. Moisten with 4–5 tablespoons water and simmer, with the lid on, for about 20 minutes, or until the pumpkin is tender, adding parsley towards the end. The pumpkin releases plenty of its own water, but if it becomes too dry, add a little more during the cooking. Serve hot.
Variation
Step 3
Add 1 red pepper, cut into ribbons, to fry with the onions.
