BiteSaavy
BiteSaavy recipe

Spiced Pumpkin and Chickpea Stew

A warm, hearty, and dairy-free stew combining roasted pumpkin and chickpeas with warming spices.

Dairy Free 15 min prep 30 min cook Serves 4 Dairy Free Vegan Gluten Free
Spiced Pumpkin and Chickpea Stew

Ingredients

  • Pumpkin, peeled and cubed
    500 g 1.1 lb
  • Canned chickpeas, drained and rinsed
    400 g 14 oz
  • Onion, chopped
    1 medium (150 g) 1 medium (5.3 oz)
  • Garlic cloves, minced
    3 cloves 3 cloves
  • Canned chopped tomatoes
    400 g 14 oz
  • Vegetable broth
    500 ml 2 cups
  • Olive oil
    2 tbsp 2 tbsp
  • Ground cumin
    1 tsp 1 tsp
  • Ground coriander
    1 tsp 1 tsp
  • Smoked paprika
    1 tsp 1 tsp
  • Chilli powder
    1/2 tsp 1/2 tsp Adjust to taste
  • Salt
    to taste to taste
  • Fresh coriander leaves, chopped
    15 g ½ oz For garnish

Method

  • 1
    Heat olive oil in a large pot over medium heat.
  • 2
    Sauté onion and garlic until softened, about 5 minutes.
  • 3
    Add cumin, coriander, smoked paprika, and chili powder; cook for 1 minute.
  • 4
    Add pumpkin cubes, chopped tomatoes, chickpeas, and vegetable broth.
  • 5
    Bring to a boil, then reduce heat and simmer for 25 minutes or until pumpkin is tender.
  • 6
    Season with salt to taste.
  • 7
    Serve hot, garnished with fresh coriander leaves.

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