Hearty Moroccan-Inspired Pumpkin and Chickpea Stew
As the autumn chill sets in, there’s nothing quite like a warm, comforting bowl of pumpkin stew. This Moroccan-inspired version combines the sweetness of pumpkin with aromatic spices and protein-rich chickpeas, creating a satisfying meal that’s perfect for cozy nights in. Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to become a fall favorite.
Ingredients:
- 4 cups fresh pumpkin, peeled and cubed (about 1 small sugar pumpkin)
- 2 cups sweet potato, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tsp salt (adjust to taste)
- 1/2 cup raisins
- 2 cups chopped kale or spinach
- Juice of 1 lemon
- 1/4 cup chopped fresh cilantro
Instructions:
- In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic, cumin, coriander, cinnamon, turmeric, and cayenne. Cook for 1 minute until fragrant.
- Add pumpkin, sweet potato, carrots, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add coconut milk and raisins. Simmer for another 10-15 minutes until vegetables are tender.
- Stir in kale or spinach and cook until wilted, about 3-5 minutes.
- Remove from heat and stir in lemon juice and cilantro. Taste and adjust seasoning if needed.
- Serve hot, optionally over couscous or with crusty bread.
Top Tips:
- For a smoother stew, blend half the chickpeas before adding them to the pot.
- Toast the spices in a dry pan before adding them to enhance their flavors.
- If using canned pumpkin, reduce the liquid by 1/2 cup and add it with the coconut milk.
- Make a double batch and freeze portions for quick, future meals.
Different Variations:
- Meaty Version: Add 1 pound of diced lamb or beef, browning it before the onions.
- Spicy Kick: Increase cayenne pepper or add a diced jalapeño with the onions.
- Nutty Twist: Stir in 1/4 cup of almond butter for added richness and protein.
- Root Vegetable Medley: Substitute or add parsnips, turnips, or butternut squash.
- Lentil Love: Replace chickpeas with red lentils for a different texture and protein source.
This versatile stew can be adapted to suit various dietary needs and preferences, making it a perfect go-to recipe for fall and winter meals.
Nutritional Guide
| Nutritional Information | Value |
|---|---|
| Servings | 6 |
| Calories per Serving | 300 kcal |
| Estimated Cooking Time | 50 minutes |
FAQ
Q: Can I use canned pumpkin instead of fresh?
A: Yes, you can substitute canned pumpkin. Use about 2 cups of canned pumpkin puree and reduce the vegetable broth by 1/2 cup to maintain the right consistency.
Q: Is this recipe vegan?
A: Yes, this recipe is vegan as written. However, some variations (like the meaty version) are not vegan. Always check ingredient labels to ensure they meet your dietary needs.
Q: Can I make this in a slow cooker?
A: Absolutely! Add all ingredients except kale/spinach, lemon juice, and cilantro to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the greens, lemon juice, and cilantro in the last 30 minutes of cooking.
Conclusion
This Moroccan-Inspired Pumpkin and Chickpea Stew is a perfect blend of comfort and nutrition, ideal for chilly autumn evenings. Its versatility allows for easy customization to suit various tastes and dietary needs. Whether you’re looking for a hearty vegan meal or a cozy dish to warm you up, this stew delivers on both flavor and satisfaction. Give it a try and let the aromatic spices transport you to the vibrant markets of Morocco, all from the comfort of your own kitchen.
