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Chicken and Pumpkin Goulash
Chicken and Pumpkin Goulash
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Prep Time:
30 minutes
Cook Time:
265 minutes
Total Time:
295 minutes
Slow-cooked Chicken and Pumpkin Stew with Garbanzo Beans, Tomatoes, and Autumn Spices - a hearty and comforting meal.
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
  • 1.5 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
  • 0.25 cup water
Instructions:
  • Preheat a slow cooker to High, then add diced tomatoes and brown sugar, mixing well.
  • In a non-stick skillet over medium-high heat, brown the onions in olive oil for about 10 minutes. Add ginger, cinnamon, cumin, and coriander, and cook until fragrant for about 2 minutes. Add chicken, cook until no longer pink. Stir in garbanzo beans and bring to a simmer. Transfer to a slow cooker and mix with tomatoes.
  • Add the pumpkin to the skillet over medium heat until it's heated through and lightly browned, stirring frequently for about 10 minutes. Transfer the pumpkin to the cooker and cover.
  • Cook the stew on High for 1 hour, then switch to Low and continue cooking until the pumpkin is tender, about 3 to 4 hours. Season with salt and black pepper. If the stew is too liquid, mix cornstarch with water until smooth, then stir the slurry into the stew. Cook until thickened, around 30 minutes.

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