Although it takes two weeks to prepare these chilled bread and butter pickles, the wait is well worth it.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 25 mins |
| Total Time: | 4 hrs 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (14.5 ounce) cans diced tomatoes
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 ½ pounds skinless, boneless chicken breast halves, cut into bite size pieces
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes
- salt, or to taste
- 1 teaspoon cornstarch (Optional)
- ¼ cup water (Optional)
Instructions
- Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
- Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
- Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
- Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.
- I recommend using a 5-6 quart slow cooker. If your cooker has a plastic lid, it may not create sufficient moisture and you may need to add additional liquid. If so, I suggest chicken stock. Avoid opening the cooker, as this releases the moisture build-up needed for the additional liquid in this recipe. This will also make a good vegetarian dish — just omit the chicken!
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 6 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 696 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made this last night and it was well liked by the whole family. The only changes I made were using pumpkin puree instead of chunked pumpkin (it is not pumpkin season), left out the sugar and water, and used fresh ground coriander. I made quinoa cooked in butternut squash soup instead of water. It may sound weird, but it was delicious. Besides, this is the only way I can get my husband to eat pumpkin or butternut squash. 😉
Loved this! Substituted a can of black beans (including the liquid) for the garbanzo beans, but kept everything else the same. Got rave reviews from family and guests!
Made exactly as described, and we liked it very much. It reminds me of chili. I think it would also taste great with a little curry added, so will try that next time.
I just made this recipe tonight and the family loved it.
Delicious! Used extra broth and it came out like a soup. Will follow recipe as is next time. *Note: The extra broth was nice leftover. Makes a ton- half recipe in the future.
I made it exactly as directed except I did not have garbanzo beans so I substituted a can of black beans. This is delicious and healthy. I used precut sugar pumpkin so prep time was minimal. Will definitely make this a regular. Thanks!
This recipe was just ok. I didn’t bother with the saute pan steps and put it all in the crockpot for 5 hours (1-2 hours were on high). It cooked fine and much easier. Overall, I felt it lacked some flavor, but we definitely ate it. Not likely something I would make again.
Marginal at best.
Just made this dish for my family and they loved it. I took the advice from previous comments. I added garlic, 1/4 tsp of cinnamon, 1 tsp of brown sugar, and I substituted one of the diced tomatoes for a can of green chilies and diced tomatoes for a bit more kick. No added water was needed. I roasted my pumpkin whole in the oven for 45 minutes to an hour. It was much easier to cut in half, take out the seeds, and scoop out the meat of the pumpkin. Since I didn’t have much time I cooked this recipe on the stove. It was done in 30 minutes. Very yummy!
This was a delicious meal. My entire family enjoyed. This recipe was outside the box for us…I’ve never prepared a pumpkin dish, and so I was skeptical. My 16, 14 and 8 year olds had seconds, not to mention hubby. I did things a little differently: I put the boneless dark meat in the crock for about 3 hours before I added the rest b/c a friend was bringing me the tomatoes and pumpkin and hadn’t arrived yet. Then I followed others suggestions and added a little less cinnamon and some garlic powder. Also, I didn’t have coriander and I halved to olive oil. I chopped approx. 5 roma tomatoes since I didn’t have canned and we live where some sort of green pumpkin/squash (calabasa) is sold in chunks, so I used that instead of orange pumpkin. The mixture wasn’t really soupy, so no need for the cornstarch addition. I just spooned the mixture into bowls and served with bread on the side. I would say this recipe could be thrown in the crock in any way, and it wouldn’t matter…it would still be delicious in the end. This is a keeper for us.
Great dish but prep time is WAY more than 30 minutes. Maybe I didn’t have a sharp enough knife, but chopping up a pumpkin and squash is much harder than it looks.
My ended up very bland and not to my liking.
My husband and I liked this recipe. I made it per the instructions and put it over quinoa instead of noodles or rice. I will put it over that again in the future. We felt it was missing flavor and that the cinnamon was over powering. I’m not sure what to add, but I will add something in the future and I will reduce the cinnamon to 1/2 tsp or 3/4 tsp. Great use of pumkin and a different spin on goulash!
This was delicious! I loaded up on tons of extra fresh ginger and simmered it on “low” all day (8 hours). This caused some of the pumpkin to break down and the ginger flavor to be strong but not spicy. I served this for guests and it was a smashing success. I will definitely make this again!!
I subbed beef (stew cuts) for chicken, added (2) small, chopped green peppers, fresh basil, fresh bay leaves, fresh sage and doubled the quantity of all herbs and spices.
This was very good. I did it in the slow cooker and served it over couscous and it was hearty, healthy and delicious.
This recipe was AWESOME! The only exception I made was instead of using pumpkin, I used sweet potatoes. Otherwise I followed the recipe to a T and it was so declicious. My whole family loved it! A very fall kind of recipe!
Loved this recipe and so did my friend I cooked for. I substituted a can of diced tomatoes with green chilis plus a couple of roma tomatoes for one of the cans of plain diced tomatoes to add some kick. I also used a can of pumpkin instead of fresh, and black beans instead of garbanzo. I added some garlic powder to it as I add that to everything. This recipe was perfect for this time of year and very easy to make!
This was delicious and not too hard, even for a horrible cook like me. I was not brave enough to attempt to cook a real pumpkin, so I used canned pumpkin based on another reviewer’s suggestion, and it was still yummy.
This recipe was wonderful! I could not find a 3-pound pumpkin so I substituted butternut squash. My family asked me to add it to my recipe collection. I would definitely make it again.
Really good and hearty. Loved the use of pumpkin in this