Ingredients
- Pumpkin pulp — 300 g
- Pepper Sweet — 300 g
- Extra virgin olive oil — 10 g
- Mung beans — 150 g
- Ground Black Pepper
- Salt
- Herbes de Provence
Method
- Soak the mung beans overnight or for at least 5 hours to soften them.
- In a large pot, bring salted water to a boil. Add the soaked mung beans and cook until tender. This usually takes about 20-30 minutes. Drain the beans and set them aside.
- Meanwhile, peel the pumpkin, remove the seeds, and cut it into cubes.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the pumpkin cubes and lightly fry them until they start to soften and develop a golden color. This should take around 5 minutes.
- Add the chopped bell pepper to the skillet with the pumpkin and continue cooking over low heat until both vegetables are tender. Stir occasionally to prevent sticking.
- Sprinkle your favorite spices over the pumpkin and pepper mixture. You can use spices like cumin, paprika, or garlic powder, depending on your taste preferences. Adjust the amount according to your desired level of spiciness.
- Once the vegetables are ready, add the cooked mung beans to the skillet and stir everything together. Allow the flavors to blend for a couple of minutes.
- Cover the skillet with a lid, turn off the stove, and let the stew stand for 15 minutes. This will further enhance the flavors.
- Serve the pumpkin and mung bean stew hot as a main dish or as a side with your favorite accompaniments.
- Enjoy your delicious and wholesome pumpkin and mung bean stew
Calories & macros
- Energy
- 50.1 kcal in 100 grams
- Protein
- 2
- Fat
- 1.5
- Carbohydrate
- 8.1
