Description
This vibrant, Moroccan-inspired stew is a hearty, plant-based one-pot wonder. It combines the earthy sweetness of pumpkin with protein-packed chickpeas, all simmered in a fragrant, spiced tomato broth. Featuring warming spices like cumin and coriander, this dish is not only deeply satisfying and nourishing but also an easy, forgiving recipe that makes for a perfect, healthy weeknight dinner or meal-prep option.
Ingredients
1 onion, finely diced
2 cloves garlic, crushed
1 teaspoon cayenne pepper
1 teaspoon cumin
0.5 tablespoon ground coriander
1 red pepper, sliced
400g pumpkin, peeled and cubed
400g tin chickpeas, rinsed and drained
400g tin chopped tomatoes
0.25 teaspoon black pepper
2 tablespoons olive oil
500ml vegetable broth
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and red pepper, sautéing until soft and translucent.
Stir in the garlic, cumin, coriander, and cayenne pepper, cooking for one minute until fragrant.
Add the pumpkin cubes and cook for 3-5 minutes, stirring occasionally.
Pour in the chopped tomatoes, vegetable broth, and chickpeas.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 25-30 minutes until the pumpkin is tender and the sauce has thickened.
Season with freshly ground black pepper and serve hot.
Notes
This stew stores beautifully in the freezer for up to 3 months. Serve with fluffy couscous or crusty bread for a complete meal. Adjust the cayenne pepper to control the heat level.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stewing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 7g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg