Moroccan Pumpkin Stew with Chickpeas
A vibrant, soul-warming Moroccan-inspired stew that combines the earthy sweetness of pumpkin with protein-rich chickpeas. This plant-based, one-pot dish uses an aromatic blend of cumin, coriander, and cayenne to create a complex, fragrant flavor profile. Perfect for busy weeknights, it is a healthy, fiber-filled meal that tastes even better as leftovers.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
1 onion, finely diced
2 cloves garlic, crushed
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 lb pumpkin, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add garlic, cayenne, cumin, and coriander, stirring for 1 minute until fragrant.
Add the cubed pumpkin and cook for 3 minutes to coat in spices.
Pour in the diced tomatoes and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20 minutes until pumpkin is tender.
Stir in the chickpeas and cook for another 5 minutes.
Season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. You can substitute pumpkin with butternut squash if desired.