If you’re craving a warm, hearty, and flavor-packed dish, this Moroccan Pumpkin & Chickpea Stew is the perfect recipe to try. Filled with fragrant spices, nutritious vegetables, and protein-rich chickpeas, this stew offers a comforting meal ideal for any season but especially for autumn. Whether you’re looking for a cozy lunch or a fulfilling dinner, this stew brings warmth and satisfaction to the table.
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Why You’ll Love This Moroccan Pumpkin & Chickpea Stew
This Moroccan Pumpkin & Chickpea Stew is a delightful blend of savory and sweet flavors, perfect for vegans and anyone looking to enjoy a nutritious, plant-based dish. With its warm spices like cumin, cinnamon, and coriander, combined with tender pumpkin and chickpeas, this stew is not only comforting but also loaded with vitamins and minerals. It’s easy to make, filling, and best of all, it’s naturally gluten-free and can be enjoyed by everyone in the family.
Ingredients You Need for the Moroccan Pumpkin & Chickpea Stew
• Chickpeas: A protein-packed ingredient that adds a rich, hearty texture to the stew.
• Pumpkin: A sweet and nutritious base for the stew, offering plenty of beta-carotene.
• Carrots: Adds sweetness and a satisfying crunch to the stew.
• Sweet Potatoes: Brings a natural sweetness and complements the pumpkin perfectly.
• Onion: Enhances the flavor base with its sweetness and depth.
• Garlic: A staple in many dishes, offering a rich aroma and depth of flavor.
• Ginger: Adds warmth and a slight zing that complements the other spices.
• Spices (Cumin, Cinnamon, Coriander, Red Pepper Flakes): These spices are what make this stew truly Moroccan, adding complexity and depth.
• Raisins: A surprising touch of sweetness that balances the savory elements of the dish.
• Spinach: Adds a burst of color and nutrition to the stew.
• Vegetable Broth: Provides a rich base for the stew to simmer in.
Alternative Ingredient Suggestions
If you’re missing any of the ingredients or prefer variations, here are some options:
- Pumpkin Substitute: Use butternut squash, acorn squash, or any available winter squash instead of pumpkin.
- Spinach Alternative: Baby kale works just as well if you prefer a different leafy green.
- Raisins Substitution: Dates or apricots can be used for a more traditional Moroccan flavor.
Step-by-Step Instructions for Moroccan Pumpkin & Chickpea Stew
- Prepare the Pumpkin: Slice the pumpkin in half, remove the seeds, and peel off the skin with a vegetable peeler. Cut the pumpkin into 1-inch cubes.
- Sauté Aromatics: In a large pot or Dutch oven, heat oil over medium-high heat. Add diced onions and cook until translucent, about 5 minutes. Then, add minced garlic, ginger, cumin, coriander, cinnamon, and red pepper flakes, cooking until fragrant (about 1 minute).
- Add Vegetables and Chickpeas: Add diced carrots, sweet potatoes, pumpkin, chickpeas, canned tomatoes, vegetable broth, and raisins to the pot. Stir well, add a pinch of salt, and bring the stew to a boil.
- Simmer: Cover the pot, reduce the heat to low, and simmer for 30-40 minutes, or until the pumpkin is fork-tender and the flavors have melded together.
- Finish with Spinach: Stir in spinach and cook for another 5 minutes until wilted. Taste and adjust seasoning as needed.
- Serve: Ladle the stew into bowls and serve with your choice of grain, such as couscous, rice, or quinoa. Garnish with fresh cilantro and a squeeze of lime or lemon juice for extra freshness.
Tips & Tricks for the Perfect Stew
- Consistency Check: If the stew is too thick, simply add a bit more vegetable broth or water to achieve the desired consistency.
- Adjust Spice Levels: For more heat, add extra red pepper flakes or a dash of cayenne pepper.
- Freezer-Friendly: This Moroccan Pumpkin & Chickpea Stew freezes well. Store leftovers in an airtight container in the freezer for up to 2-3 months. Let it thaw in the refrigerator before reheating.
- Make Ahead: The stew can be prepared in advance and stored in the refrigerator for up to 6 days, allowing the flavors to develop even further.
Pairing Ideas and Variations
This Moroccan Pumpkin & Chickpea Stew pairs beautifully with a variety of sides. Serve it over fluffy quinoa, couscous, or rice for a complete meal. For a truly Moroccan experience, serve it with homemade vegan naan bread to scoop up all the flavorful broth. You can also top the stew with a dollop of coconut yogurt for extra creaminess and a touch of sweetness.
If you want to experiment with variations, try adding a handful of toasted almonds or cashews for a crunchy contrast. For a spicier kick, drizzle the stew with harissa or top it with a dash of hot sauce.
Seasonal Comfort in Every Bite
This stew is not just a meal—it’s an experience. With its rich flavors and wholesome ingredients, the Moroccan Pumpkin & Chickpea Stew makes the perfect comfort food for the fall and winter months. The combination of warm spices, seasonal pumpkin, and hearty chickpeas makes it both nourishing and filling, a true delight for anyone craving a cozy meal.
Incorporating pumpkin into this stew not only adds a vibrant color but also brings a wealth of nutrients, making it a great option for those looking to eat more seasonal produce. Plus, with a high fiber content and protein from chickpeas, it’s an excellent choice for those seeking a vegan, satisfying meal.
Conclusion
Incorporating the warmth and comfort of the Moroccan Pumpkin & Chickpea Stew into your cooking routine is a great way to embrace the flavors of fall. This hearty, vegan stew is both nutritious and satisfying, offering the perfect balance of spices, sweetness, and depth. With its protein-rich chickpeas and vibrant vegetables, it’s a dish that will leave you feeling full, content, and nourished. Whether you’re cooking for yourself or sharing with loved ones, this stew is sure to become a go-to recipe. So, gather your ingredients, follow the easy steps, and enjoy a bowl of this cozy, flavorful Moroccan stew today!
FAQ
Can I use canned pumpkin puree instead of fresh pumpkin in this stew?
Yes, you can definitely use canned pumpkin puree instead of fresh pumpkin. If you choose to go with canned puree, aim for about 1 1/2 to 2 cups of pumpkin. Add it when you would typically add the tomatoes, and adjust the liquid in the stew to ensure it doesn’t become too thick.
Can I make Moroccan Pumpkin & Chickpea Stew in a slow cooker?
Absolutely! To make this stew in a slow cooker, add all of the ingredients except the spinach. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender. Once done, stir in the spinach and let it wilt before serving.
Can I freeze the Moroccan Pumpkin & Chickpea Stew?
Yes, this stew freezes very well. Let it cool completely before storing it in an airtight container or freezer-safe bag. It can be kept in the freezer for up to 2-3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
More Relevant Recipes
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Moroccan Pumpkin & Chickpea Stew:
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 min
- Yield: Serves 4–6 1x
- Category: Stew, Entree
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Description
This Moroccan Pumpkin & Chickpea Stew is a hearty and delicious vegan dish bursting with warming spices and seasonal produce. Perfect for the fall, it combines pumpkin, chickpeas, and aromatic vegetables into a comforting, nutritious meal.
Ingredients
- 1 tablespoon coconut or olive oil
- 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 (15 oz), drained and rinsed
- 3 cups vegetable broth or water
- 1/4 cup raisins (golden or regular)
- Mineral salt and 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
- Prepare your pumpkin by slicing in half, removing seeds with a spoon, and slicing halves into quarters. Use a vegetable peeler to remove the skin. Cube into 1-inch pieces.
- In a large Dutch oven or pot, heat oil over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add garlic, ginger, and spices, cooking for another minute until fragrant.
- Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, and raisins. Stir well and add a pinch of salt. Bring to a boil.
- Cover the pot, reduce heat to low, and simmer for 30-40 minutes, or until the pumpkin is fork-tender and vegetables are soft.
- Add spinach and cook for another 5 minutes until wilted. Taste for seasoning and adjust as needed.
- Serve in bowls with grains like quinoa, couscous, or rice. Top with cilantro and a squeeze of lime or lemon juice.
Notes
- If you don’t have fresh pumpkin, any winter squash like butternut or acorn will work.
- This stew is freezer-friendly. Store leftovers in an airtight container for up to 2-3 months.
- If you don’t have spinach, you can use kale or omit greens altogether.
- Add a dash of harissa for extra heat or top with a dollop of coconut yogurt for creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 9g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
