Name: MOROCCAN PUMPKIN & CHICKPEA STEW
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Moroccan
Ingredients: 1 tablespoon coconut or olive oil; or 1/4 cup water (for water saute); 1 yellow onion; diced; 4 cloves garlic; minced; 1 inch knob of ginger; grated or minced; 2 teaspoons cumin; 2 teaspoons coriander; 1 teaspoon cinnamon or 1 cinnamon stick; good pinch of red pepper flakes; 2 carrots; diced; 2 small sweet potatoes; cubed; 1 small sugar pumpkin (about 3 –4 cups); cubed (or butternut squash); 1 can (28 oz) stewed tomatoes; 3 cups cooked chickpeas or 2 cans (15oz); drained and rinsed; 3 cups vegetable broth or water; 1/4 cup raisins (I used golden); mineral salt & fresh cracked pepper; to taste; few large handfuls baby kale or spinach (chopped whole ok too); lemon or lime wedges; to serve; cilantro; to garnish

Description

A hearty and flavorful Moroccan Pumpkin & Chickpea Stew that warms the soul with a blend of spices, vegetables, and protein-packed chickpeas.

Ingredients

Scale

1 tablespoon coconut or olive oil
or 1/4 cup water (for water saute)
1 yellow onion
diced
4 cloves garlic
minced
1 inch knob of ginger
grated or minced
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cinnamon or 1 cinnamon stick
good pinch of red pepper flakes
2 carrots
diced
2 small sweet potatoes
cubed
1 small sugar pumpkin (about 3 –4 cups)
cubed (or butternut squash)
1 can (28 oz) stewed tomatoes
3 cups cooked chickpeas or 2 cans (15oz)
drained and rinsed
3 cups vegetable broth or water
1/4 cup raisins (I used golden)
mineral salt & fresh cracked pepper
to taste
few large handfuls baby kale or spinach (chopped whole ok too)
lemon or lime wedges
to serve
cilantro
to garnish

Instructions

In a large pot, heat the coconut oil or water over medium heat. Add the diced onion and sauté until translucent.
Stir in the minced garlic, grated ginger, cumin, coriander, cinnamon, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
Add the diced carrots, sweet potatoes, and cubed sugar pumpkin to the pot. Stir well.
Pour in the stewed tomatoes, chickpeas, and vegetable broth. Stir to combine everything.
Bring the stew to a boil, then reduce the heat and let simmer for about 20-25 minutes, or until the vegetables are tender.
Add the raisins, baby kale or spinach, and season with mineral salt and fresh cracked pepper to taste. Cook for an additional 5 minutes.
Serve hot with lemon or lime wedges and garnish with cilantro.

Notes

You can substitute butternut squash for sugar pumpkin if preferred. Adjust spice levels according to your taste.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course, Stew
Method: One-Pot, Simmering
Cuisine: Moroccan

Nutrition

Serving Size: 1 bowl
Calories: 330 kcal
Sugar: 14 g
Sodium: 520 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 57 g
Fiber: 13 g
Protein: 11 g
Cholesterol: 0 mg

Keywords: MOROCCAN PUMPKIN & CHICKPEA STEW, hearty stew, vegan recipe, pumpkin stew, chickpea dish