Tbikhit Qra

• 1-pound piece orange pumpkin
• 1 large onion, cut in half and sliced
• 4 tablespoons olive oil
• 4 medium tomatoes, peeled and chopped
• 12 teaspoons sugar
• Salt and pepper
• 1/2 teaspoon harissa (optional) (page 464)
• A 1-pound can chickpeas, drained
• 3 tablespoons chopped flat-leaf parsley (optional)

1. Peel the pumpkin, remove any pips and fibrous bits, and cut the flesh into pieces.
2. Fry the onion in the oil till golden, stirring occasionally.
3. Add tomatoes, sugar, salt, pepper, and harissa if using, and stir well.
4. Add the chickpeas and pumpkin.
5. Moisten with 45 tablespoons water and simmer, with the lid on, for about 20 minutes, or until the pumpkin is tender, adding parsley towards the end.
6. The pumpkin releases plenty of its own water, but if it becomes too dry, add a little more during the cooking.
7. Serve hot.
8. Add 1 red pepper, cut into ribbons, to fry with the onions.

orange pumpkin, onion, olive oil, tomatoes, sugar, salt, chickpeas, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/tbikhit-qra-373461 (may not work)