Step 2

Heat a pan on medium-high. Place onions and garlic, unpeeled, in a pan and grill on all sides. Remove garlic when it’s cooked. Remove onions a few minutes later when the skin is black.

Step 3

Meanwhile, grind spices and cube vegetables into 1-inch pieces.

Step 4

Peel and quarter the cooked onions. Place in a pot with tomatoes, 3 cloves garlic, vegetables and half the spices. Salt and pepper, then add ¾ cup water. Stir well. Bring to a boil and steam until the vegetables are tender (12-15 minutes).

Step 5

Meanwhile, toast pumpkin seeds in a pan until they start to crackle and smell. Set 3 tablespoons aside and place the rest in a food processor with remaining grilled garlic and chile. Reduce to a powder.

Step 6

When the vegetables are tender, add lemon juice to the food processor with pumpkin seed powder and grind until smooth. Pour the sauce in the pot and simmer for 2 minutes.

Step 7

Transfer vegetables to a platter. Serve garnished with pumpkin seeds and a splash of olive oil.