Creamy Pumpkin and Chickpea Stew Recipe

Introduction

This creamy pumpkin and chickpea stew is a comforting, flavorful dish perfect for cozy evenings. Packed with warm spices and hearty ingredients, it’s easy to make and wonderfully satisfying for a wholesome meal.

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 large onion (approx. 150 g), finely chopped
• 3 cloves of garlic, chopped
• 1 thumb-sized piece of ginger (approx. 10 g), freshly grated
• 500 g diced Hokkaido pumpkin or 1 can (400 g) of 100% pumpkin puree
• 1 can of chickpeas (400 g drained)
• 750 ml vegetable broth
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley or coriander for decoration

Instructions

1. Step 1: Heat the oil in a large pot over medium heat and sauté the onions for 3-4 minutes until translucent.
2. Step 2: Add the garlic and ginger and stir for 30 seconds. Then add the turmeric and cumin and toast the spices for another 30 seconds.
3. Step 3: Add the pumpkin (fresh or canned) and the drained chickpeas, then stir to combine.
4. Step 4: Deglaze with the vegetable broth, bring to a boil, then reduce the heat and let the stew simmer for 10-12 minutes until the pumpkin is soft.
5. Step 5: Remove about a third of the chickpeas and some pumpkin and set them aside. Purée the rest of the stew with an immersion blender until creamy.
6. Step 6: Stir the reserved chickpeas and pumpkin back into the puréed stew.
7. Step 7: Add the lemon juice, season with salt and pepper, and serve garnished with fresh parsley or coriander.

Tips & Variations

• For extra creaminess, add a splash of coconut milk before serving.
• Use fresh pumpkin when available for a sweeter, more textured stew; canned pumpkin puree offers convenience and a smooth base.
• Add a pinch of chili flakes or fresh chopped chili for a spicy kick.
• Serve with crusty bread or over rice for a filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or broth to loosen the stew if needed. This stew can also be frozen for up to 2 months—defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pumpkin for this stew?

Yes, while Hokkaido pumpkin is preferred for its flavor and texture, you can substitute with butternut squash or other winter squash varieties. Adjust cooking time if needed to ensure softness.

Is this stew suitable for a vegan diet?

Absolutely! This recipe uses vegetable broth and no animal products, making it completely vegan and dairy-free.

Creamy Pumpkin and Chickpea Stew Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

This creamy pumpkin and chickpea stew is a comforting and nutritious vegetarian dish perfect for chilly days. Combining the natural sweetness of Hokkaido pumpkin with hearty chickpeas and warming spices like turmeric and cumin, the stew delivers rich flavors with a velvety texture. It’s quick to prepare, easy to customize, and makes a wholesome meal ideal for family dinners or meal prep.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Vegetarian, International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 large onion (approx. 150 g), finely chopped
• 3 cloves of garlic, chopped
• 1 thumb-sized piece of ginger (approx. 10 g), freshly grated
• 500g diced Hokkaido pumpkin or 1 can (400g) of 100% pumpkin puree
• 1 can of chickpeas (400g drained)
• 750 ml vegetable broth
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley or coriander for decoration

Instructions

1. Heat the Oil and Sauté Onion: Heat the olive or coconut oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until the onions become translucent, creating a flavorful base.
2. Add Garlic, Ginger, and Toast Spices: Stir in the chopped garlic and freshly grated ginger, cooking for 30 seconds until fragrant. Then add turmeric and cumin, toasting the spices for another 30 seconds to enhance their aroma.
3. Add Pumpkin and Chickpeas: Incorporate the diced fresh pumpkin or canned pumpkin puree along with the drained chickpeas. Stir everything together to combine the flavors evenly.
4. Simmer with Vegetable Broth: Pour in the vegetable broth to deglaze the pot, scraping up any bits stuck to the bottom. Bring the stew to a boil, then reduce heat to low and simmer for 10-12 minutes until the pumpkin becomes tender.
5. Purée Part of the Stew: Remove about one-third of the cooked chickpeas and some pumpkin pieces, setting them aside. Use an immersion blender to purée the remaining stew in the pot until smooth and creamy in texture.
6. Combine and Finish: Stir the reserved chickpeas and pumpkin back into the puréed soup, maintaining delightful texture contrast.
7. Add Lemon Juice and Season: Mix in the lemon juice, then season the stew with salt and pepper to taste. Garnish with fresh parsley or coriander before serving.

Notes

• This stew can be served with crusty bread or over rice for a complete meal.
• Use coconut oil for a slightly richer and subtle coconut flavor.
• Adjust spices to your taste, adding chili or paprika for heat if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• You can substitute canned pumpkin puree with fresh pumpkin but adjust cooking time accordingly.

Keywords: pumpkin stew, chickpea stew, creamy pumpkin recipe, vegetarian stew, healthy pumpkin dish, autumn recipes