1 small pumpkin, deseeded and cubed
2 tbsp olive oil
1 tbsp garlic infused oil
1 tbsp finely chopped ginger
1 tsp ras-el-hanout or Middle Eastern spice mix
juice 1 lemon
600ml vegetable stock
small handful mint leaves
Heat oven to 200C/180C fan/gas 6. Put the pumpkin on a baking tray and toss with 1 tbsp of the oil. Season well and roast for 30-35 mins or until soft.
Meanwhile, heat the remaining oil in a big saucepan. Add the ginger, season and cook for 10 mins.
Add the spice and quinoa, and cook for another couple of mins.
Add the lemon juice and stock, bring to the boil, then cover and simmer for 25 mins.
When everything is tender, stir the pumpkin through the stew.
Spoon into bowls and scatter with mint to serve.
Recipe adapted from: Good Food