Pumpkin goulash in cocoa and orange sauce

Sometimes you just have to drag something through the cocoa: for example Hokkaido, beetroot, and feta.

Ingredients:

• 3 Onions
• 2 red peppers
• 450 g Hokkaido pumpkin
• 2 Beetroot (approx. 160 g)
• 1 piece (4 cm) ginger
• 1 clove of garlic
• 2 tbsp sesame oil
• 2 tbsp Tomato paste
• 3 tbsp Baking cocoa
• 150 ml of orange juice
• Salt pepper
• 1/2 bunch coriander
• 200 g Feta
• Disposable gloves

Preparation:

1. Peel the onions and cut them into wedges. Clean and wash the peppers. Clean, wash, and core the pumpkin. Peel and wash the beetroot. Wear disposable gloves – they stain strongly! Cut the vegetables into bite-sized pieces. Peel the ginger and garlic and finely chop both.
2. Heat the sesame oil in a roaster. Fry the pumpkin, beetroot, bell pepper, and onions with ginger and garlic. Stir in tomato paste and sauté briefly. Stir in 2 tbsp cocoa, deglaze with orange juice. Pour in 400 ml water, bring to the boil and simmer covered for approx. 20-25 minutes. Season to taste with salt and pepper.
3. Wash the coriander, shake dry and pluck it smaller. Crumble the feta over the goulash. Dust with cocoa and serve coriander.