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Creamy Pumpkin and Chickpea Stew Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/creamy-pumpkin-and-chickpea-stew-recipe/