Wash and clean the tomato and cut into large pieces. Peel 1 onion, garlic and ginger and cut into small pieces. Clean the chilli, cut lengthways, wash and remove the seeds. Cut the pod into small pieces.
Put 1 onion, tomato, garlic, ginger and chilli in a blender and puree to a paste.
Peel and halve the rest of the onion and cut into strips. Peel the pumpkin, remove the seeds, wash and cut into wedges. Wash the chicken fillet and pat dry.
Heat 2 tablespoons of oil in a roasting pan. Season the meat with salt and 4th pepper and fry vigorously in the roaster for 5–6 minutes while turning. Take the meat out of the roaster and use 2 forks to shred it roughly. Put the onion strips in the roasting pan, possibly add another 1 tbsp oil, and sauté for 3–4 minutes.
Dust with cumin and cinnamon and sweat for about 1 minute. Add tomato paste to the onions and sauté for 1–2 minutes. Put the meat, pumpkin, sugar, vinegar and stock in the roaster. Bring to the boil and simmer over low heat for about 20 minutes.
Clean and wash the green beans and blanch in boiling salted water for about 4 minutes. Pour off the cooking water and drain. Drain broad beans in a colander. Place both types of beans in the roaster approx. 5 minutes before the end of the cooking time.
Season to taste with salt and pepper.
Place a large dollop of crème fraîche on top of the chicken stew and serve.