Guiso de Zapallo y Maiz (Vegan Pumpkin and Corn Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g pumpkin, peeled and cut into chunks
- 200 g tinned sweetcorn, drained
- 1 onion, finely chopped
- 1 red pepper, diced
- 3 garlic cloves
- 2 ripe tomatoes
- 500 ml vegetable stock
- 1 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 164 kcal
- Protein
- 5.1 g
- Carbohydrate
- 26.1 g
- of which sugars
- 12.9 g
- Fat
- 4.6 g
- of which saturates
- 0.9 g
- Fibre
- 4.2 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion, red pepper and garlic for 7 minutes until softened.
- 2
Add the tomatoes and cook for 4 minutes, then stir in the pumpkin and vegetable stock.
- 3
Bring to a simmer, cover and cook for 20-25 minutes, until the pumpkin is tender, mashing a few chunks to thicken the stew.
- 4
Stir in the sweetcorn and warm through for 3 minutes.
- 5
Scatter with parsley and serve in bowls.
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