Fall is here! The pumpkins have finally made their appearance and I couldn’t resist. Pumpkin stew with chickpeas and warm spices sounded like a perfect way to use this winter squash. I’ve never used pumpkin other than store-bought puree for breads and pies so this was something new. Happily it was delicious and a much welcome addition to the recipe collection. Alone this stew is hearty, add a grain and not only will it make it that much more filling it will make the stew go even farther. Either way you can expect leftovers. Feast on this for a day or two or freeze the remaining portions to use later.
When cooking with pumpkins look for sugar pumpkins. They are smaller, sweeter and less stringy than the larger varieties. Preparing the pumpkin will be the hardest part of this recipe. The curvy shape is a bit odd and the skin is harder than some other winter squashes. I found that laying the pumpkin slices on their side on a flat surface I could sheer off the hard skin from top to bottom. This seemed to be the easiest and quickest way. Once you get the hang of it you’ll finish in no time. It’ll be worth the effort. If you can find it already pre-cut by all means use that. Don’t throw away those pumpkin seeds, save them and make some these Roasted Pumpkin Seeds.
Lots of warm fall colors here. This stew is a great source of beta-carotene and vitamin A. Full of golden colors this a healthy, heart smart meal. ❤︎
The chickpeas will be our main protein. Fresh chickpeas are hands down the best in flavor and color. They look so glorious after being cooked. If you’ve ever made fresh cooked chickpeas you know exactly what I mean. :) Using canned chickpeas is ok but if you have time I highly recommend making a batch to use here. You’ll notice the difference too.
Simple warming spices of cinnamon and cumin will be enveloping our root vegetables. The raisins are an added bonus. I especially love getting a raisin here and there, they plump up when cooking and are juicy sweet. The combination of flavors are a nice break from the everyday normal foods that I tend to eat.
It’s a perfect pumpkin stew for the coming fall weather. Enjoy often while the pumpkins are in season!
MOROCCAN PUMPKIN & CHICKPEA STEW
- 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 (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
Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Turn slices on their sides and carefully sheer the hard skin off from top to bottom. 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, cook another minute or until fragrant. Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, good pinch of salt and raisins, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, or until pumpkin is fork tender. Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.
Serve with grain of choice…rice, quinoa or couscous work well here. Top with cilantro and squeeze of lemon/lime. Pairs great with a piece of naan bread.
Leftovers are even better. Store remaining portions in refrigerator or freeze for later.
Serves 4 – 6.
Use any winter squash you like here. Butternut, delicata or kombocha make great replacements.
In place of the raisins, you can use chopped dates and apricots. Both are commonly used in Moroccan cuisine.
If you don’t have kale or spinach this recipe will be just fine with cilantro over top or no greens at all. I like the addition of some kind of green for color and another layer of flavor.