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Moroccan Pumpkin and Chickpea Stew

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 4 cups diced pumpkin about 1.3 lb / 600 g, peeled and seeded
  • 2 medium carrots diced
  • 2 small sweet potatoes diced
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp cayenne pepper or adjust to taste
  • salt to taste
  • 2 handfuls fresh spinach
  • 1 small handful golden raisins or regular raisins
  • juice of 1 lime or ½ lemon
  • 2 tbsp olive oil
  • fresh cilantro or parsley for serving

Method
 

  1. Prepare the vegetables. Dice the pumpkin, carrots, and sweet potatoes. Finely chop the onion and mince the garlic.
  2. Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add the onion and cook about 5 minutes until soft. Add the garlic, cumin, coriander, ginger, cinnamon, and cayenne. Stir for 30 seconds until fragrant.
  3. Add vegetables and main ingredients. Add the pumpkin, carrots, sweet potatoes, chickpeas, diced tomatoes, vegetable broth, and raisins. Stir well and bring to a boil.
  4. Simmer. Lower the heat, cover, and cook for 20–30 minutes, or until the pumpkin and sweet potatoes are tender.
  5. Finish the stew. Stir in the spinach and cook 1–2 minutes until wilted. Add lime juice and season with salt.
  6. Serve. Spoon into bowls and top with fresh cilantro or parsley.