Recipe of Colorful pumpkin stew

Ingredients

• 15 ounces of canned pinto beans (or 2 cups of cooked beans)
• 15 ounces of canned pumpkin puree (or 2 cups of cooked, ground squash)
• 15 ounces of canned chickpeas (or 2 cups of cooked chickpeas).
• 2 minced garlic cloves
• 2 teaspoons of chopped coriander.
• 1 chopped sweet onion.
• 1 tablespoon of chili pepper powder.
• 1/2 teaspoon of ground cloves.
• 1/2 teaspoon of cinnamon.
• 1 tablespoon of brown or brown sugar.
• 1 chili pepper, chopped (in adobo sauce) and without seeds.
• Sliced avocado or haas avocados (optional).
• Sliced tomatoes (optional).
• Spinach in medium leaves (optional).
• 2 cups of vegetable broth.
• Low-sodium salt and pepper to taste.

Directions

1. 1

   Pour everything (except the avocados) into a large pot and mix well.

2. 2

   Cook on high heat for two hours, stirring occasionally.

3. 3

   At the time of serving, you can add slices of avocado, tomatoes or fresh spinach leaves on top.

4. 4

   Serve it alone or as an accompaniment to your favorite rice or cereal.