This delicious Fall Pumpkin and Chickpea stew combines the richness of pumpkin and the nourishment of chickpeas infused with aromatic spices. Ideal for a comforting lunch or dinner, this dish offers both heartiness and delectable flavors.
Fall coziness with new flavors!
Individually, this Fall pumpkin and chickpea stew is brimming with vegetables and provides satisfying heartiness. Anticipate having leftovers to enjoy for a day or two, or alternatively, you can freeze the surplus portions for future indulgence.
The melding of flavors offers a delightful departure from our usual daily fare, and I believe you’ll relish it as much as we certainly do!
- Ingredients (and substitutions)
Here is everything you will need, including ingredient substitutions where noted:
- Chickpeas – Canned garbanzo beans or fresh, cooked chickpeas
- Pumpkin – Use sugar pumpkin. Substitutions – winter squash
- Carrots
- Sweet potatoes
- Tomatoes
- Onion
- Garlic
- Ginger
- Spices –
– cinnamon
– cumin
– red pepper flakes
– coriander
- Raisins – Golden or Regular
- Spinach – can substitute kale
- Vegetable paste
The Pumpkin
Dealing with the pumpkin is likely the most challenging step in this recipe. Its unique curvaceous form and tougher skin, compared to certain other winter squashes, can pose a slight challenge. However, a vegetable peeler easily removes the skin without much trouble. Once you become accustomed to the process, you’ll breeze through it quickly. The eventual outcome will certainly justify the exertion. If you come across a pre-cut pumpkin, feel free to utilize it for convenience.
The Rest of the Vegetables
As evident from the prepared vegetables showcased above, this stew boasts a vibrant array of golden hues and serves as an excellent provider of beta-carotene and vitamin A. This is attributed to its status as a wholesome and heart-conscious meal.
Sauté
In a medium- to large-sized Dutch oven or pot, warm the oil over medium-high heat. Add and saute onions until they turn translucent, an estimated 5 minutes. Incorporate the garlic, ginger, and spices, allowing them to cook for an additional minute or until their fragrant aroma emerges.
Now the Rest!
Incorporate the remaining elements. Introduce the carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, and broth or water.
Simmer
Toss in the raisins and stir well. Bring the mixture to a boil, then cover, lower the heat to a gentle simmer, and allow it to cook for 30 to 40 minutes or until the pumpkin reaches a tender consistency that can be easily pierced with a fork.
Add Your Greens!
ntroduce the greens you prefer and cook them until they gently wilt, which should take approximately 5 minutes. Take a moment to assess the flavor and adjust the seasoning, incorporating more cumin, pepper, or any other desired spices or raisins.
Add an Avocado
Accompany with avocado. This soup achieves an extra dimension of creaminess and flavor when served alongside avocado.